Shrimp Creole Stir-Fry
1 1/2 pounds fresh or frozen shrimp
1 16-ounce can stewed tomatoes
2T snipped parsley
2T tomato paste
1T cornstarch
1/2 t hot pepper sauce
1T oil
2 cloves garlic, minced
1/8t dried thyme, crushed
Dash ground cloves
2 stalks celery, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 10-ounce pkg. frozen cut oakra, thawed
Hot cooked rice
Thaw shrimp if frozen. For sauce, stir together undrained stewed tomatoes, parsley, tomato paste, cornstarch, hot pepper sauce, and 1/3 cup cold water. Set aside. Preheat a wok, or large skillet over high heat; add oil. Sti-fry garlic, thyme, and cloves in hot oil for 15 seconds. Add celery and onion; stir-fry for 1 1/2 minutes. Add green pepper; stir-fry about 1 1/2 minutes or till vegetables are tender-crisp. Remove vegetables from the wok. Add oakra to the hot wok; stir-fry about 3 minutes; remove from wok. Add half the shrimp to hot wok. Stir fry 2-3 minutes or till shrimp turn pink. Remove from pan and repeat process with the remaining shrimp. Remove shrimp from wok. Stir sauce; add to the wok. Cook and stir till thickened. Cook and stir 2 minutes longer. Return vegetables and oakra to wok; stir ingredients together to coat with sauce. Reduce heat. Cover and cook 3 minutes. Stir in shrimp. Cover and cook for 1 minute. Serve immediately over hot rice.
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