Recipe by Joan Zeringue Robbins, Janice Zeringue Hymel and Winona Zeringue Champagne
2 pounds okra
2 small tomatoes or 1 tablespoon vinegar
1 large onion, chopped
1 – 2 cups peeled shrimp
1/2 cup oil
2 cups water
Salt and pepper
Wash and cut okra into slices or small pieces. Fry seasoned shrimp in oil over medium heat until firm. Remove shrimp and set aside. Add okra and tomatoes to the oil.
Cook covered, stirring often to prevent sticking. When all slime is gone, add onions and shrimp. Cook until onions are clear. Add water. Cook 30-40 minutes. Salt and pepper to taste. Serve over rice.
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