Okra With Shrimp

By Diana Rattray

Ingredients:

* 1 pound okra, trimmed, washed, sliced
* 3 tablespoons olive oil
* 3 tablespoons butter
* 1 medium onion, coarsely chopped
* 1 green bell pepper; seeded and coarsely chopped
* 4 large tomatoes; peeled, seeded and chopped
* 1/2 cup dry white wine
* 2 tablespoons lemon juice
* 1 tablespoon fresh parsley, chopped
* salt
* black pepper
* 1 to 1 1/2 pounds shrimp; peeled and deveined
* hot cooked rice

Preparation:
Heat the oil and butter in a large skillet 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.

Add the tomatoes, wine, lemon juice, parsley, salt, and pepper. Simmer, stirring occasionally, until the tomatoes soften. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.
Serve with hot cooked rice.
Serves 4.