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Sharon Rios | Bandera EC

1 cup diced celery
2/3 cup chopped fresh green onions
2/3 cup chopped bell peppers
1/4 cup cooking oil
2 cans tomato sauce (16 ounces each)
2 tablespoons flour
Salt and pepper to taste
Worcestershire sauce
16 ounces frozen okra
2 pounds shrimp, peeled and deveined

  • Sauté celery, onions and bell peppers in oil until soft.
  • Add tomato sauce and 2 cups water, then add flour to thicken.
  • Season to taste with salt, pepper and Worcestershire sauce. Cook 30 minutes.
  • Add okra to mixture. Cook 10 minutes more. Add shrimp. Continue cooking until shrimp are fully cooked. Serve over rice.

Servings: 14. Serving size: 8 ounces. Per serving: 157 calories, 11.47 g protein, 4.18 g fat, 17.63 g carbohydrates, 2.2 g dietary fiber, 770 mg sodium, 4.47 g sugars, 81 mg cholesterol