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Categories:
eggplant salt olive oil onion red pepper clove garlic paprika hot chili powder fresh okra frozen corn Boiling chicken tomatoes long grain white rice shrimp salt freshly ground black pepper dill
Viewed: 59 - Published at: 4 years agoIngredients
- 1 sm. eggplant
- 2 tsp. salt
- 3 tbsp. olive oil
- 1 lg. onion, chopped
- 1 red pepper, seeded, diced
- 1 clove garlic, crushed
- 2 tsp. paprika
- 1/2 tsp. hot chili powder
- 4 oz. fresh okra
- 3/4 cup frozen corn, thawed
- 2 cups boiling chicken stock
- 1 can (8 oz.) tomatoes in tomato juice
- 2 tbsp. long-grain white rice
- 8 oz. md. peeled, cooked shrimp, thawed if frozen
- Salt. to taste
- Freshly ground black pepper, to taste
- Fresh dill sprigs (optional)
Method
- Trim stalk end from eggplant.
- Cut in 1/2-inch pieces and place in a colander.
- Sprinkle with 2 tsp.
- salt; let stand 30 minutes.
- Rinse under cold water and drain well.
- Heat olive oil in a saucepan.
- Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently.
- Stir in paprika and chili powder and cook gently 2 minutes.
- Trim stalk ends from okra and discard.
- Cut okra in quarters.
- Add okra, corn, chicken stock and tomatoes to eggplant mixture.
- Break up tomatoes with a spoon.
- Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender.
- Add shrimp to mixture and heat through 5 minutes, stirring ocasionally.
- Season with salt and pepper.
- Garnish with dill sprigs, if desired.
