Skillet Shrimp, Okra and Tomatoes

2 tablespoons canola oil

1 pound raw large shrimp, peeled and deveined

1 pound fresh okra, trimmed and sliced into 1/2 inch pieces

3 teaspoons minced garlic

1 tablespoon minced fresh ginger

1 tablespoon minced jalapeno pepper - no seeds

1/2 cup diced sweet onion

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme leaves

1 15 oz can fire roasted tomatoes

4 cups cooked long grain white rice kept warm

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In a large skillet, warm the oil over medium heat.

Add the okra and sauté until it just starts to turn brown, about 5-6 minutes, stirring frequently.

Add the garlic, jalapeno, ginger, onion, salt and pepper, combining well and cook for 5 minutes.

Pour in the fire roasted tomatoes, parsley and thyme leaves, heating thoroughly, then add the shrimp and cook until the shrimp is pink, about 2 - 3 minutes more.

Spoon rice into 4 bowls and top with shrimp concoction. Serve immediately.

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