Spicy Shrimp And Rice Stew
|Yellow onion||1 Large, coarsely chopped|
|Green pepper||1 Small, cored, seeded, and coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Canned no salt added stewed tomatoes with juice||14 1⁄2 Ounce (1 Can)|
|Chicken stock/Canned chicken broth||1 Cup (16 tbs)|
|Frozen sliced okra||10 Ounce, unthawed (1 Package)|
|Hot pepper sauce||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Medium shrimp||1 Pound, shelled and deveined|
|Quick cooking white rice||1 Cup (16 tbs)|
|Minced parsley||2 Tablespoon|
|Lemon juice||1 Teaspoon|
Mix the onion, pepper, garlic, and oil in an ungreased 2 1/2-quart microwave-safe casserole.
Cover with the lid and microwave on High for 4 to 5 minutes or until the onion is glassy, stirring midway.
Break up the tomatoes with a fork and stir into the casserole along with the stock, okra, red pepper sauce, and oregano.
Cover with the lid and microwave on High for 12 minutes or until the okra is tender, stirring every 4 minutes.
Add the shrimp, cover, and microwave on High until the shrimp are cooked through 2 1/2 to 3 minutes.
Add the rice and stir until all of the grains are well moistened.
Cover and microwave on High for 2 minutes.
Let the covered casserole stand in the tumed-off microwave oven for 3 minutes, then stir in the parsley and lemon juice.