Shrimp Creole Over Rice

• 1 cup uncooked rice
• 2 tablespoons butter or 2 tablespoons margarine
• 1 lb medium shrimp, peeled and deveined
• 1 (10 ounce) package frozen whole baby okra, sliced and thawed
• 1 onion, chopped, about 1 cup
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon crushded red pepper flakes
• 1 bay leaf
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 2/3 ounce) can condensed tomato soup
• 1 tablespoon vinegar

1. Cook rice according to package directions; set aside.
2. Meanwhile, in large nonstick skillet melt 1 T. butter over medium-high heat. Add shrimp; cook, turning once, until pink and opaque, 1-2 minutes per side. Remove from skillet: set aside.
3. In same skillet melt remaining 1 T. butter over medium-high heat. Add okra, onion, garlic, thyme, salt, pepper flakes and bay leaf; cook until vegetables are softened, about 6 minutes. Stir in tomatoes with juice, soup and vinegar; bring to a boil. Reduce heat to low. Cover; simmer until flavors blend, about 8 minutes.
4. Stir in reserved shrimp; heat through, 1 minute. Remove and discard bay leaf; serve over rice.

rice, butter, shrimp, baby okra, onion, garlic, thyme, salt, crushded red pepper, bay leaf, tomatoes, tomato soup, vinegar

Taken from www.food.com/recipe/shrimp-creole-over-rice-294659 (may not work)