| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Salad oil; divided |
| 2 |
tb |
Flour |
| 1 1/2 |
lb |
Uncooked shrimp; , peeled and |
|
|
; deveined |
| 1 |
bn |
Collard greens; torn |
| 1 |
pk |
Frozen cut okra; (10 ounces) |
| 2 |
|
Onions; chopped |
| 1 |
cn |
Tomatoes; (16 ounces) |
|
|
Undrained |
| 1 1/4 |
qt |
Water |
| 3 |
|
Cloves garlic; crushed |
| 1 |
|
Bay leaf |
| 1 |
ds |
Red pepper sauce |
| 1 |
ts |
Salt |
INSTRUCTIONS
In small skillet make a roux of 2 tablespoons oil and flour. Add shrimp and
cook until pink is gone, stirring constantly. Set aside. In 4-quart
saucepot, cook collard greens, okra and onions in remaining 2 tablespoons
oil. Add tomatoes, water, garlic, red pepper sauce, bay leaf and salt.
Stir. Add shrimp and roux. Cover and cook slowly for the remaining time.
Let simmer until ready to serve.
Approximately 22 minutes.
Per serving (excluding unknown items): 737 Calories; 56g Fat (65% calories
from fat); 9g Protein; 57g Carbohydrate; 0mg Cholesterol; 2212mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2075
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