2 tablespoons oil
2 tablespoons butter
9 ounces okra, trimmed and sliced thickly
1 white onion, chopped finely
1 green bell pepper, seeded and diced
2 garlic cloves, chopped very finely
7 ounces canned choped tomatoes
1/2 teaspoon dried thyme
1 fresh bay leaf
salt and pepper
3 3/4 cups vegetable stock
4 cups peeled shrim
tabasco sauce to taste
2 tablespoons chopped fresh cilantro
Heat oil and butter in a large pan over medium heat. Add okra and cook, uncovered, 15 minutes or until they lose their stickiness.
Add onion, bell pepper, garlic, tomoate, thyme and bay leaf. Season with salt and pepper. Cover and cook over medium-low heat for 10 minutes.
Add stock. Bring to a bil then cover and simmer over medium-low heat for 15 minutes, until vegetables are al dente.
Add shrimp and tabasco sacue. Cook about 5 minutes until shrimp are pink
Stir in cilantro just before serving.
Serve with a little white rice.