Yield: 10 servings
10-oz pkg. frozen okra, sliced
1 cup fresh spinach, chopped
1 cup green bell pepper, seeded, chopped
1/4 cup instant minced onion
1 teaspoon salt
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon marjoram leaves, crushed
1/2 teaspoon rosemary leaves, crushed
1/4 teaspoon instant minced garlic
Pinch ground red pepper
6 cups chicken stock
2 lb. small shrimp (51-60), peeled, deveined
1 cup canned cream of coconut
10 Lime slices
Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling. Reduce heat; simmer, covered, 30 minutes. Add shrimp and coconut milk. Simmer until shrimp are cooked, about 5 minutes. Serve garnished with lime slices.