| SOUTHERN HAM AND SHRIMP SOUP |
|
|
|
Makes about 2 quarts1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 cup chopped onion 1/2 cup chopped green pepper 1 tablespoon dried parsley flakes 1-1/2 quarts water 3 chicken bouillon cubes 1/2 pound raw shrimp in the shell 1 package (10 ounces) frozen cut okra 2 cups cubed cooked ham 1/2 teaspoon salt 2 cups cooked rice (optional) Melt Crisco in a large saucepan over medium heat. Sauté onion and green pepper for 5 minutes. Stir in parsley, water, and bouillon cubes. Bring to boiling over medium heat (about 10 minutes). Add shrimp; cook uncovered for 2 to 3 minutes or until tender and opaque. Remove shrimp from soup with a slotted spoon and cool slightly. Add frozen okra to soup and cook uncovered for 10 minutes; stir once. Add ham and heat thoroughly. Remove shells from shrimp and devein. Stir shrimp and salt into hot soup; remove from heat. Ladle over rice in soup bowls, if desired. |
