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6 to 8
servingsEasy
Published 1966
Shell shrimp and sauté in two tablespoons of the butter for several minutes, or until they turn a bright coral color. Set aside.
Heat the remaining butter in a soup kettle, add the okra, and cook, stirring frequently, until tender.
Stir in onions and cook for several minutes, then stir in flour until the mixture is smooth. Add tomato