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2 Tablespoons Vegetable oil
2 Tablespoons All-purpose flour
2 pounds medium Shrimp, peeled and de-veined
2 Tablespoons Vegetable oil
3 cups chopped Okra
2 Onions, chopped
1 (14.5 ounce) can diced Tomatoes
2 quarts Water
1 Bay leaf
3 cloves Garlic, minced
1 teaspoon Salt
1 red Bell pepper, chopped
ground Black pepper to taste
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In a large skillet over high heat, add 2 Tbsp oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside. In another pan, heat 2 Tbsp oil over medium heat. Stir in okra and onions and cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.
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