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Ingredientes
- 1 sm Eggplant
- 2 tsp Salt
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 1 x Red pepper, seeded, diced
- 1 x Garlic clove, crushed
- 2 tsp Paprika
- 1/2 tsp Warm chili pwdr
- 4 ounce Fresh okra
- 3/4 c. Frzn corn, thawed
- 2 c. Boiling chicken stock
- 1 can Tomatoes in tomato juice (8 ounce)
- 2 Tbsp. Long grain white rice
- 8 ounce Peeled cooked medium-size shrimp, thawed if frzn Salt to taste Fresh grnd pepper to taste Fresh dill sprigs (opt)
Direcciones
- Trim stalk end from eggplant. Cut in 1/2" pcs and place in a colander.
- Sprinkle with 2 tsp. salt; let stand 30 min. Rinse under cool water and drain well.
- Heat extra virgin olive oil in a saucepan. Add in eggplant, onion, red pepper and garlic and fry over low heat 5 min, stirring frequently. Stir in paprika and chili pwdr and cook gently 2 min.
- Trim stalk ends from okra and throw away. Cut okra in quarters.
- Add in okra, corn, chicken stock and tomatoes to eggplant mix. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 min or possibly till vegetables and rice are tender.
- Add in shrimp to mix and heat through 5 min, stirring ocasionally.
- Season with salt and pepper. Garnish with dill sprigs, if you like.
- VARIATION: Stir in 2/3 c. half-and-half and heat through just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 137 | |
| Calories from Fat 65 | 47% |
| Total Fat 7.36g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 952mg | 40% |
| Potassium 444mg | 13% |
| Total Carbs 16.59g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.56g | 3% |
| Protein 3.34g | 5% |
