Ingredients for Limpin Susan Okra Shrimp And Rice
- Green Bell Pepper
- Yellow Onion
- Garlic Cloves
- 1 pound fresh okra, sliced
- 1 pound shrimp, peeled and deveined
- Vegetable Oil
- Long Grain White Rice
- Chicken Stock
- 1 teaspoon salt
- Ground Black Pepper
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How to Make Limpin Susan Okra Shrimp And Rice
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 1 medium onion, chopped, and 1 red bell pepper, chopped, and sauté until softened, about 5 minutes.
- Add 2 cloves garlic, minced, and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Stir in 1 cup long-grain white rice and cook for 2-3 minutes, stirring frequently, until lightly toasted.
- Add 1 pound fresh okra, sliced, 4 cups chicken or shrimp stock, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne pepper (optional). Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in 1 pound shrimp (peeled and deveined), and cook for 4-6 minutes, or until pink and cooked through. Be careful not to overcook.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley (optional), alongside homemade cornbread and a chilled glass of white wine.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
15g
Fat
11g
Carbs
17g
