Shrimp and Okra with Tomatoes

I know what you're saying: "Gross! I HATE okra! It's slimey!"

Well, you're confused. That's "Oprah", not "Okra"!  And she's not exactly slimey, just a little smarmy.

When I was a kid growing up in South Louisiana, the state legislature subsized farmers who grew okra, and then gave the crop to the various parishes (school districts) for the cafeterias.  The cafetieria ladies would smother it whole with canned tomato sauce, and it did make the slimiest, most disguting glop in the world.  Their step saving method of cooking it whole turned many a Louisiana school child off of okra, which is a shame.  It's full of fiber, easy to grow, holds up fresh for a long time, and freezes well.  And when prepared correctly, it's delicious!

So, here's the recipe:

 

1 tablespoon olive oil

1 medium onion, diced

1 medium bell pepper, diced

1 lb okra, sliced crossways

2 tablespoons cider vinegar

1 cup seafood or vegetable stock

3 red riped tomatoes, peeled and diced

1 teaspoon Mrs, Dash Garlic and Heb Blend

1/4 -1/2 teaspoon Mrs. Dash Extra Spicy Seasoning

1 lb shrimp, peeled and deveined

Heat large saute pan over medium-high heat. Add olive oil and swirl to cover pan.  Add onions and peppers; saute until onions are translucent.  Add seasonings and stir completely to distribute.  Add okra and cider vinegar; stir gently to distribute without breaking the slices.  Cook on medium low for a few minutes, Add tomatoes and stock; stir gently.  Don't stir after tomatoes are added and okra begins to cook; overstirring will release the sap from the okra and cause the mixture to get slimy. Simmer for 20-30 minutes until okra slices are tender and mixture has thickened slightly,  Very gently stir in shrimp, simmer for 7-10 minutes, or until shrimp are cooked and no longer translucent.  Serve plain or over rice.

The secret is to get most of your stirring done early, while the okra is still firm.  The more your stir it toward the end, the more sap you release, and the more you risk creating "slime".

The shrimp cook quickly, and will add a bit of their own juice as they cook. Stir at this point just enough to get them submerged.

The finished dish should be spicy, so feel free to add hot sauce if you like it!  This dish is delicious without the shrimp for a great vegetarian meal, and we have kept the fat and sodium content very low!

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Nutrition Facts
8 Servings
Amount Per Serving
Calories		114.6
Total Fat		3.0 g
	Saturated Fat	0.5 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	1.4 g
Cholesterol		86.1 mg
Sodium		93.8 mg
Potassium		381.1 mg
Total Carbohydrate		9.2 g
	Dietary Fiber	3.1 g
	Sugars	2.5 g
Protein		13.8 g