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Spicy Shrimp And Rice Stew

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  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Spicy Shrimp And Rice Stew Recipe