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Okra and Shrimp with wine
1 pound okra, trimmed, washed, sliced
1 to 1 1/2 pounds shrimp; peeled and deveined
1 green bell pepper; seeded and coarsely chopped
4 large tomatoes; peeled, seeded and chopped
1 medium onion, coarsely chopped
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
3 tablespoons olive oil
3 tablespoons butter
black pepper to taste
1. In a large skillet, heat the oil and butter until
the butter is melted. Add the onion and bell pepper; toss to coat evenly. Stir
in the okra and cook over medium heat until the onion is translucent.
2. Add the tomatoes, wine, lemon juice, parsley,
salt, and pepper.
3. Simmer, stirring occasionally, until the tomatoes
4. Add the shrimp and continue cooking for 3 to 4
minutes, or until the shrimp turns pink and opaque.
Serve with hot cooked rice.
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