Southwestern Tomatoes and Okra with Shrimp over Yellow Rice

The last of the tomatoes and okra are hanging on for awhile longer in the garden. I've posted several recipes of stewed tomatoes and okra on the blog. But today I decided to add a lot of Southwestern seasonings and add shrimp. And the most logical base for that delightful combination? Yellow rice, of course.

1 T. olive oil

1 medium yellow onion, diced

1 large green bell pepper, diced

2 small jalapenos, one seeded and diced -- the other kept whole and thinly sliced

3 cloves garlic, minced 

3 - 4 cups chopped fresh tomatoes 

2 cup sliced fresh okra

1 T. Tones Southwestern Chipotle Seasoning

1 lb. 24-26 count shrimp, shelled and deveined

1/4 t. salt

1/4 t. freshly ground black pepper

1/4 t. Tones Southwestern Chipotle Seasoning

1/4 t. granulated garlic

yellow rice, cooked according to package directions

In a 3 quart Dutch oven, heat olive oil over medium high heat. Add onion, bell peppers, and jalapenos. Allow the vegetables to saute' until they begin to soften.  Add garlic and let cook for 1 minute.  Add tomatoes, okra and Chipotle seasoning.

Reduce heat to a simmer and cover.  Let the tomatoes, okra, vegetables and seasoning simmer for 20 - 30 minutes.

Season the shrimp with the salt, pepper, Chipotle seasoning and granulated garlic and add them to the pot.

Gently stir them in to the simmering stew and let them cook only until they turn pink and are opaque throughout.  This will only take 5 or 6 minutes. 

Remove from heat and spoon over cooked yellow rice.