About
This shrimp and okra rice makes for a great side dish to BBQ fish, grilled chicken or spicy pork chops.
Quick and easy to prepare, this would also serve as a light lunch option.
Ingredients
- 3 ½ ounce okra
- 2 tablespoon olive oil
- 2 teaspoon cajun seasoning by spice time
- 2 cup cauliflower rice
- 1 medium – stalk – 7 1/2" to 8" long celery
- 1 tablespoon parsley, fresh
- ¾ cup shrimp
- ½ large – 3" diameter x 3 3/4" green bell pepper
- ½ small white onion
- ½ cup tomato, canned
- ½ cup vegetable broth, bouillon or consomme
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Finely dice the celery, bell pepper and onion. Remove the tops and tips of the okra and slice into 1 cm chunks. Heat the olive oil in large pan over a medium heat and add the celery, bell pepper, okra and onion. Stir well to combine, cooking until just tender – about 4 minutes.
- Add in the Cajun seasoning and stir well, cooking for a further minute.
- Whilst the vegetables are cooking, add the cauliflower rice to a pan with the vegetable stock. Bring to a boil then simmer until all the liquid has evaporated.
- Add the tomatoes to the pan with the mixed vegetables. Season, stir well and simmer for 5 mins.
- Add the shrimp and stir into the sauce until hot through.
- Add the rice to the shrimp and vegetable mixture. Stir well to combine, cooking until everything is piping hot through.
- Scatter with fresh parsley to serve.
Nutrition Facts
- Servings: 4
- Calories: 140.8kcal/589.3kJ (per serving)
- Fat: 7.4g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 13.3g (per serving)