1. Cook rice according to package directions; set aside. 2. Meanwhile, in large nonstick skillet melt 1 T. butter over medium-high heat. Add shrimp; cook, turning once, until pink and opaque, 1-2 minutes per side. Remove from skillet: set aside. 3. In same skillet melt remaining 1 T. butter over medium-high heat. Add okra, onion, garlic, thyme, salt, pepper flakes and bay leaf; cook until vegetables are softened, about 6 minutes. Stir in tomatoes with juice, soup and vinegar; bring to a boil. Reduce heat to low. Cover; simmer until flavors blend, about 8 minutes. 4. Stir in reserved shrimp; heat through, 1 minute. Remove and discard bay leaf; serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
