Okra and Tomatoes is a classic southern side dish; it's usually served with rice, has minimal ingredients, and is quick and easy to make. It can also serve as a base for the following Shrimp with Okra and Tomatoes, which is a luscious main dish that is cooked on the stovetop. The only prep is to chop an onion, since frozen sliced okra is used along with canned tomatoes. The canned tomatoes with green chilies or chipotle chilies are the best, since the dish needs a little spice, but you can use plain tomatoes if you prefer a very mild version.

You can leave the shrimp out for a side dish, or pour it over browned chicken or pork chops – simmer till cooked through. The tomatoes act as a tenderizer, and the okra thickens the mixture slightly. Although okra isn't the most popular vegetable around, it's delicious when cooked with tomatoes, and makes for a very yummy change of pace.


6 Servings

1 tablespoon vegetable oil
1 large onion, chopped
1 clove garlic, finely minced
1 16 oz. package frozen sliced okra

2 15 oz. can tomatoes and green chilies
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

1 pound raw medium shrimp, tails removed

Hot cooked rice

1. Heat the vegetable oil in a large skillet; add the onions, garlic, and okra.
2. Stir over medium heat until the onions begin to soften.
3. Pour the tomatoes over; add the cayenne, salt, pepper, and cumin; bring to a boil, stir well, cover, and let simmer 30 minutes.
4. Stir in the shrimp and let them cook just until they are pink.
5. Serve immediately over hot cooked rice.

Amount Per Serving
Calories 270 Calories from Fat 31
Percent Total Calories From: Fat 11% Protein 28% Carb. 61%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 148 mg
Sodium 571 mg
Total Carbohydrate 41 g
Dietary Fiber 2 g
Sugars 0 g
Protein 19 g

Vitamin A 49% Vitamin C 42% Calcium 0% Iron 20%