Ingredients Jump to Instructions ↓

  1. 1/4c Margarine or butter

  2. 1 pk (10 ounces) frozen cut Okra, thawed, or 1 cn (16 ounces) okra, drained

  3. 1 cn (16 ounces) whole tomatoes, Undrained

  4. 1 cn Tomato paste

  5. 1 1/2 Pounds fresh or frozen raw shrimp (in shells),* thawed

  6. 1 Bay leaf

  7. 1/2ts Red pepper sauce

  8. 2 md Onions, sliced

  9. 1 md Green bell pepper, Cut into thin strips

  10. 2 Cl Garlic, crushed

  11. 2 tb All-purpose flour

  12. 3 c Beef broth

  13. 1/4ts Salt

  14. 1/4ts Pepper

  15. 3 c Hot cooked rice

Instructions Jump to Ingredients ↑

  1. + Directions : 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 constantly, until bubbly; remove from heat. Stir in remaining ingredients except shrimp, rice and parsley. Break up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 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 1/4 cup chopped fresh parsley.

  2. SERVINGS (ABOUT 1-1/2 CUPS EACH); 220 CALORIES PER SERVING. * 1 pound frozen peeled and deveined shrimp, thawed, can be substituted for the 1-1/2 pounds shrimp in shells.


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