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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Better Homes and Garden America's Ethnic Cuisines: 150 Best-Loved Recipes Ingredients:
3 strips thick-sliced bacon, chopped |
1/2 cup finely chopped onion |
1/4 cup finely chopped celery |
1 habenero, scotch bonnet, or other fresh hot pepper, stemmed, seeded, and minced |
1 clove garlic, minced |
4 14-ounce can chicken or vegetables broth |
1 cup sliced fresh or frozen okra |
12 medium shrimp, peeled and deveined |
2 cups shredded fresh callaloo (or spinach) |
salt |
Directions:
1. In a large saucepan, cook bacon over medium heat for 5-6 minutes or until crip. Remove bacon from pan with a slotted spoon; set aside. Drain all but 1 tbs of the bacon drippings. Add onion, celery, habanero, and garlic to pan. Cook and stir to 4-5 minutes or until vegetables are tender.
2. Carefully and broth to pan. Increase heat to medium-high and bring to boiling. Add okra to pan. Reduce heat and simmer, covered, for 10 minutes. Add shrimp and simmer, covered, 5 minutes more or until opaque. Stir in callaloo (spinach) and heat through. Stir in cooked bacon. Season to taste with salt.
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