Instructions: At least one hour before meal time, set the uncut okra pods to soak in a mixture of ice water and lemon juice. If using frozen shrimp, soak for up to one hour in salty water. Cook the rice; (we tested with a mild Jasmine rice, steamed).

To prepare the dish: chop the onion and bell pepper; mince the garlic. Drain the okra; trim ends and slice into 1/4-inch to 1/3-inch rounds. Rinse and towel dry the shrimp.

In a flat-bottom wok or large skillet, heat oil. Saute the onion, bell pepper and garlic for 2 minutes. Add the okra and saute for 2 minutes. Add the shrimp, salt and pepper and a Cajun seasoning spice to taste. Saute until the shrimp are no longer pink: 2 to 4 minutes. Add the rice and stir to combine. Serve, dusted with additional Cajun seasoning if desired and optional lime wedge. [Each: 305 cals, 26% cff, 9g fat, 3g fiber]

Original Instructions - cook the okra and rice together. No presoaking. Equal weights of okra pods and shrimp. In a large skillet over medium heat, warm oil. Add onion and bell pepper, saute until softened; about 5 minutes. Add the garlic and saute for 23 minutes. Add raw rice, stir well until the grains are coated, and cook, stirring often, until opaque, 3 to 4 minutes. Add okra, enough chicken stock to cook the rice, salt, black and cayenne pepper. Bring to a boil, reduce heat to low, cover and cook until the rice is tender and the liquid has been absorbed, about 20 minutes. Taste and adjust the seasonings. Meanwhile, devein shrimp. Stir in the shrimp and cook until the shrimp curl and turn pink, 5 to 8 minutes. Transfer to a bowl and serve.

Description: "Saute of onion, garlic, okra and shrimp tossed with rice and Cajun spice"

Start to Finish Time:
"1:20"
T(Cooking):
"0:10"

Serving Ideas : Spring green salad with fresh cilantro leaves. Avocado and orange slices, juice, a pinch of salt and pepper, and about 4 drops of white truffle oil.

NOTES : Okra is what gives Susan the "Limp." - Vertamae Grosevnor.

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