** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut in 1/2" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes.
3. Rinse under cold water and drain well. Heat olive oil in a saucepan.
4. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently.
5. Stir in paprika and chili powder and cook gently 2 minutes.
6. Trim stalk ends from okra and discard. Cut okra in quarters.
7. Add okra, corn, chicken stock and tomatoes to eggplant mixture.
8. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender.
9. Add shrimp to mixture and heat through 5 minutes, stirring occasionally.
10. Season with salt and pepper. Garnish with dill sprigs, if desired.
11. VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Gluten, Eggplant, Tomato, MSG, Poultry, Rice, Corn, Garlic, Shrimp, Hot Pepper, Onion, Olive Oil allergies.
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