Okra and Shrimp compliment each other in this recipe which comes from the West coast of Africa...
I have, however, taken certain liberties with a couple of the ingredients, wine in particular.
Remember when carefully selecting your Okra for this recipe that bigger certainly does not mean better
Reject all pods longer than at the most 4 inches [10cm] and any that are bruised, wizened or limp
This tasty Okra and Shrimp recipe should be served over rice.
1 lb young Okra pods
1 lb shrimp
4 large tomatoes
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 parsley, finely chopped
salt and pepper for seasoning, to taste
Making the Okra and Shrimp
Top and tail the Okra pods, ie cut off the ends.
Cut the pods into approximately ¼ inch [2/3cm] rounds.
Peel and de-vein 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 sauté 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, stirring occasionally
Add the shrimp and continue cooking for about 4 minutes until the shrimp becomes opaque.
Serve this Okra and Shrimp
dish hot over hot rice. This dish is ideal served over yellow raisin rice as described in the African Recipes Cookbook
You will want to have a look at the other easy but great tasting
Okra Recipes contained on this website, just click on the link that interests you at the bottom of this page or make use of the provided menu.
This recipe for Okra and Shrimp is not from the Africhef African Recipes Cookbook, which contains a number of traditional African Okra recipes.
Have fun and enjoy the complimentary tastes of this Okra and Shrimp recipe.