Preparation:
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. |
