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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Souper-Easy Meals! Woman's World 5/9/00. This gets its rich sauciness from a can of condensed tomato soup that keeps it skinny (just 21% of calories from fat!) without sacrificing flavor. Ingredients:
1 cup uncooked rice |
2 tablespoons butter or 2 tablespoons margarine |
1 lb medium shrimp, peeled and deveined |
1 (10 ounce) package frozen whole baby okra, sliced and thawed |
1 onion, chopped, about 1 cup |
1 garlic clove, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon crushded red pepper flakes |
1 bay leaf |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (10 2/3 ounce) can condensed tomato soup |
1 tablespoon vinegar |
Directions:
1. Cook rice according to package directions; set aside.
2. Meanwhile, in large nonstick skillet melt 1 T. butter over medium-high heat. Add shrimp; cook, turning once, until pink and opaque, 1-2 minutes per side. Remove from skillet: set aside.
3. In same skillet melt remaining 1 T. butter over medium-high heat. Add okra, onion, garlic, thyme, salt, pepper flakes and bay leaf; cook until vegetables are softened, about 6 minutes. Stir in tomatoes with juice, soup and vinegar; bring to a boil. Reduce heat to low. Cover; simmer until flavors blend, about 8 minutes.
4. Stir in reserved shrimp; heat through, 1 minute. Remove and discard bay leaf; serve over rice.
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