Recipe of the Week: Jamaican Okra with Shrimp and Rice

( FOOD FOR THOUGHT at  www.truthcaster.com )

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Recipe of the Week: Jamaican Okra with Shrimp and Rice:
As I write this, I am listening to Bob Marley’s “Three Little Birds” – it is by far my favourite song in the entire world. It not only makes me feel indescribably happy, but today, it sets the mood for cooking a delicious Jamaican meal. I put on my apron (which correctly states that I “Will Cook for Shoes”, get out my cutting board and frying pan, and get started.

Of course, there’s more to Jamaica than good music: it’s a beautiful composition of culture in a country with a powerful soul. Plus, the food is really, really good – and that’s why we’re here today.

This week, we’re going to cook up some Jamaican Okra with Shrimp and Rice. You may notice that it’s similar to food in the deep south of the US, and that’s because there’s a large Creole/Cajun influence in Jamaica. This is a simple, quick recipe for two, and it’s easily adjustable for more servings.

Jamaican Okra with Shrimp and Rice

Serves 2-4

Ingredients

2 teaspoons butter or oil

1 small yellow onion, diced

1 green bell pepper, diced

15 okra, sliced (if frozen, thaw and drain first)

1 hot pepper, diced (seeded, if you don’t want it too spicy)

2 tomatoes, diced

1/3 cup water or white wine (if you’re using wine, serve the dish with a glass of it!)

Juice of one large lemon

1 pound shrimp, deveined and peeled, tail on

Salt and pepper, to taste

2-4 servings of long grain rice, cooked

Instructions

At medium heat, melt the butter or heat the oil. Add the onion, green pepper, okra and hot pepper, and sautee for about five minutes, or until vegetables are tender. Add the remainder of the ingredients, except for the shrimp and rice, and stir. Cook until tomatoes are soft and then add shrimp. Cook until the shrimp is opaque and cooked through, about five minutes. Season with salt and pepper and serve with rice.

Want to cook more Jamaican food at home? Check out “Jerk from Jamaica: Barbeque Caribbean Style” by Helen Willinsky. There are a ton of great recipes, and the photographs are absolutely breathtaking.

If you’re in the mood for some more Foodie goodness, you’re in luck: it’s Wanderfood Wednesday! On Saturday we’re heading back to the mainland (Honduras!) to check out their cuisine, so come along and be sure to bring your appetite. And, for the most current updates from Food Freeway, subscribe to the RSS feed (on the right hand side of the page) and stay in the loop.