Caribbean and African Cooking: Dry Okra and Shrimps

This recipe is quick, easy and delicious, the nuttiness of the okra complementing the shrimps. The okra will become sticky while cooking but this will disappear, so don't cover the frying pan. The amount of okra can be increased, if desired.

Serves 3

1 lb peeled shrimps
2 cloves of garlic
1 tbsp lemon juice 3/4 lb okra
2 tbsp margarine 2 tbsp oil
1 medium onion, finely chopped
1 tsp ground jeera a pinch of allspice
1 tsp coriander chopped finely hot pepper, to taste
salt, to taste
2 tomatoes, peeled and
chopped

Mix the shrimps, garlic and lemon juice and set aside to marinate while preparing the vegetables. Trim the okras and cut into approximately 3/4 inch pieces. Drain the shrimps and fry gently in half of the margarine for about 5 minutes, stirring well. Then remove the shrimps from the frying pan and set aside. Using the same frying pan, add the rest of the margarine and oil and fry the onions, okra, spices, pepper and salt on a moderate heat for 10 minutes, stirring occasionally. Try not to overcook. Stir in the cooked shrimps and the tomatoes and cook for a further 5 minutes. Serve with lemon and garlic rice or coconut rice.