Okra And Shrimp

Course : Shrimp
Serves: 4
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1 pound okra
3 tablespoons vegetable oil
3 tablespoons butter
1 medium onion -- coarsely chopped
1 medium green bell pepper seeded -- coarsely chopped
4 large tomatoes peeled -- seeded, chopped
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon fresh cilantro -- chopped
1 teaspoon salt
1 teaspoon black pepper
1 pound shrimp; peeled -- deveined
2 Cup rice -- cooked

Preparation / Directions:

Rinse the okra and pat dry. Cut into 1/4" thick rounds. Heat the oil and butter in a lg. skillet until the butter is melted. Add the onion and green bell pepper and toss to coat evenly. Stir in the okra and cook over med. heat until the onion is limp. Add the tomatoes, wine, lemon juice, cilantro, salt, and pepper. Simmer, stirring occasionally, until the tomatoes begin to disintegrate. Add the shrimp and continue cooking for 3 mins., or until the shrimp turns opaque. Spoon over hot rice to serve.


Nutritional Information:

242 Calories (kcal); 19g Total Fat; (74% calories from fat); 3g Protein; 12g Carbohydrate; 23mg Cholesterol; 99mg Sodium

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