Shrimp and Okra Main Course

August 4, 2006

Shrimp and Okra Main Course

(JodyLee Estrada Duek, TCSA member)

4 to 8 ounces medium-sized shrimp per person, or use chicken or pork

2 to 3 okra per person
1 small onion for every 4 people
1 stalk celery for every 2 to 4 people
½ bell pepper for ever 4 people
1 hot pepper for every 2 to 4 people (optional)
1 ounce lemon juice for every 4 people, or to taste

2 ounces cooking oil or Southern-style bacon grease or ham fat

2 to 4 ounces rice per person

Peel and devein the shrimp or cut the chicken or pork into bite-sized pieces. Chop the onion, pepper, and celery, and slice the okra into 1/3-inch rounds. Sauté the onion, celery, and pepper over medium-low heat for 2 to 3 minutes. Add the shrimp and okra and cook 2 to 3 more minutes, until the shrimp and okra are just cooked through. Add lemon juice to taste. Serve Southern-style, over rice.

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