Fry bacon until crispin a large soup pot over medium-high heat. Remove, drain on paper towels, andset aside. Pour off bacon drippings, reserving 5 T. Return the pot to theburner.
Peel and devein shrimp. Slice shrimp in half lengthwise. It will curl up like a corkscrew when cooked
Saute shrimp in 2 T. drippings for 3 min.over medium heat, stirring constantly. Remove shrimp and set aside.
Sauteonion, celery, bell pepper, and garlic in 3 T. drippings for 3 to 4 minutes,stirring constantly.
Combine flour and seasonings; stir into vegetables. Cook2 minutes, stirring constantly.
Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot.
Add the broth,and rice. Bring to a boil, cover, reduce heat to low, and cook 20 minutes.
Stir in okra, scallions, shrimp, and bacon. Remove from heat and letsit for 5 minutes.
Garnish with celery leaves.
Makes: 8 Cups
Recipe By: George Ross
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (626g)|
|Recipe Makes: 4|
|Calories from Fat: 203 (38%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 198.8mg||61 %|
|Sodium 2005.7mg||69 %|
|Potassium 870.4mg||23 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 41.3g|
|Protein 34.6g||49 %|
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Calories per serving: 535
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