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Serves 6 |
A truly delightful dish, spicy, rich and oh so scrumptious!
|1/4 cup butter|
|2 onions, sliced|
|1 green bell pepper, cut into thin strips|
|2 cloves garlic, crushed|
|2 tablespoon flour|
|3 cup beef broth|
|1/4 teaspoon salt|
|1/4 teaspoon pepper|
|1/2 teaspoon red pepper sauce|
|1 bay leaf|
|10 oz. okra, cut|
|2 tomatoes, whole|
|6 oz. tomato paste|
|1 1/2 pounds shrimp, raw, in shells|
|3 cup rice, cooked|
|1/4 cup parsley, fresh, chopped|
- Heat margarine in Dutch oven over medium heat. Cook onions, bell pepper, and garlic in margarine about 5 minutes. Stir in flour. Cook over medium heat, stirring constatnly, until bubbly; remove from heat. Stir in remaining ingredients except shrimp, rice, and parsely. Break up tomatoes. Heat to boiling; reduce heat. Simmer uncovered for 45 minutes, stirring occasionally.
- Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein. Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink. Remove bay leaf. Serve soup over rice and sprinkle with parlsey.
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