| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
sl |
(thin) ham |
| 4 |
c |
Okra; sliced thin |
| 2 |
c |
Chopped onions |
| 2 |
|
Cloves garlic; chopped |
| 3 |
ts |
Chopped parsley |
| 1 |
cn |
(8-oz) tomato sauce |
| 2 |
lb |
Fresh shrimp |
| 4 |
c |
Water |
| 1 |
ts |
Seafood seasoning (optional) |
| 1/2 |
ts |
Red pepper |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Cooked rice |
INSTRUCTIONS
Cut ham into small pieces. Saut. lightly in a skillet. Add okra, and brown
lightly, stirring constantly. Add onions, garlic, parsley, and tomato
sauce, and let simmer for a few minutes. Add shrimp, water, seafood
seasoning, red pepper, salt, and pepper. Let cook for 1 hour over very slow
heat. Serve over cooked rice. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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