Shrimp And Okra Rice

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

1. 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.
2. Add in the Cajun seasoning and stir well, cooking for a further minute.
3. 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.
4. Add the tomatoes to the pan with the mixed vegetables. Season, stir well and simmer for 5 mins.
5. Add the shrimp and stir into the sauce until hot through.
6. Add the rice to the shrimp and vegetable mixture. Stir well to combine, cooking until everything is piping hot through.
7. 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)