Cook rice according to package directions and set aside.
Heat 1 teaspoon butter in a large skillet over medium-high heat. Add shrimp and cook 1-2 minutes per side until pink and opaque. Remove and set aside. (Do not overcook the shrimp - they will finish cooking when returned to the sauce)
In the same skillet, melt remaining butter over medium-high heat. Add okra, onion, garlic, thyme, salt, pepper flakes, and bay leaf. Cook until vegetables soften, about 6 minutes.
Stir in tomatoes with their juice, tomato soup, and vinegar. Bring to a boil, then reduce heat to low, cover, and simmer 8 minutes.
Return shrimp to skillet and heat through for 1 minute. Remove bay leaf and serve over rice.
This is American comfort food - straightforward and efficient. The condensed soup provides thickness without the roux that traditional Creole cooking demands. Not authentic, but honest about what it is.
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