A truly delightful dish, spicy, rich and oh so scrumptious!
|1/4 cup butter |
|2 onions, sliced |
|1 green bell pepper, cut into thin strips |
|2 cloves garlic, crushed |
|2 tablespoon flour |
|3 cup beef broth |
|1/4 teaspoon salt |
|1/4 teaspoon pepper |
|1/2 teaspoon red pepper sauce |
|1 bay leaf |
|10 oz. okra, cut |
|2 tomatoes, whole |
|6 oz. tomato paste |
|1 1/2 pounds shrimp, raw, in shells |
|3 cup rice, cooked |
|1/4 cup parsley, fresh, chopped |
- Heat margarine in Dutch oven over medium heat. Cook onions, bell pepper, and garlic in margarine about 5 minutes. Stir in flour. Cook over medium heat, stirring constatnly, until bubbly; remove from heat. Stir in remaining ingredients except shrimp, rice, and parsely. Break up tomatoes. Heat to boiling; reduce heat. Simmer uncovered for 45 minutes, stirring occasionally.
- Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein. Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink. Remove bay leaf. Serve soup over rice and sprinkle with parlsey.