- 1 lb young Okra pods
- 1 lb shrimp
- 4 large tomatoes
- 1 Onion
- 1 green bell pepper
- 1/2 cup white wine
- 6 tbsp vegetable oil (preferably olive but sunflower will do)
- 2 tbsp lemon juice
- 2 tbsp parsely, finely chopped
- salt and pepper for seasoning, to taste
Top and tail the Okra pods, ie cut off the ends.
Cut the pods into approximately 1/4 inch rounds.
Peel and devein the shrimp.
Pop the tomatoes into boiling water for 30 seconds, remove, peel and chop.
Peel the onions and chop coarsely
Seed the bell pepper and chop coarsely
Heat the oil in a large skillet until it begins to shimmer. Place the onion and bell pepper in the skillet and saute until the onion becomes translucent.
Add all the other ingredients, except the shrimp and bring to the boil, reduce the heat immediately and simmer until the tomatoes are soft and done. Stir ocassionally
Add the shrimp and continue cooking for about 4 minutes until the shrimp becomes opaque.
Serve hot over hot rice.
This dish is ideal served over yellow raisin rice as described in the African Recipes Cookbook
This recipe for Okra and Shrimp is not from the African Recipes Cookbook, which contains a number of traditional African Okra recipes.
Have fun and enjoy the complimentary tastes of Okra and Shrimp in this sample recipe.
