Packed with protein, vegetables and flavor, this heart-healthy Gulf Coast favorite is a great one-pot meal any time of year.
Prep Time: 2 hours 15 minutes
2 lbs. medium sized shrimp, peeled and deveined
½ tsp ground black pepper
¼ tsp cayenne pepper
½ cup olive oil
2 lbs. chopped okra
1 Tbsp tomato paste
1 tomato, chopped
1 cup diced onion
4 cloves garlic, minced
½ cup diced celery
½ cup diced green peppers
12 cups water
½ cup chopped green onions
Directions: Season the shrimp with black pepper and cayenne and set aside. Heat the oil in a large pot over medium heat. Add the okra and sauté 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and sauté 15 more minutes. Add the water and season to taste. Bring to boil, reduce heat to low and simmer 45 minutes. Add the shrimp and simmer 20 more minutes. Finally add the green onion to the soup and stir thoroughly. Serve over rice*.
Nutritional Analysis: Calories 240, Protein 21g, Fat 13g, Saturated Fat 1g, Cholesterol 140mg, Carbohydrates 11g, Fiber 4g, Sodium 160mg, Vitamin A 20%, Vitamin C 50%, Calcium 15%, Iron 15%
*Rice not included in nutritional analysis.
Source: adapted from allrecipes.com
Image courtesy of allrecipes.com