Preparation:
Rinse the okra and pat dry. Cut into 1/4" thick rounds. Heat the oil and butter in a lg. skillet until the butter is melted. Add the onion and green bell pepper and toss to coat evenly. Stir in the okra and cook over med. heat until the onion is limp. Add the tomatoes, wine, lemon juice, cilantro, salt, and pepper. Simmer, stirring occasionally, until the tomatoes begin to disintegrate. Add the shrimp and continue cooking for 3 mins., or until the shrimp turns opaque. Spoon over hot rice to serve. |
