2 tbsp. vegetable oil
1 large onion, chopped
1 can tomatoes and green chilies
2 ears corn, fresh or frozen, cut into 1 inch slices
1 package (16 oz) HCF frozen whole okra
1 package frozen uncooked shrimp tails off
Heat oil in a large soup pot to medium high heat.
Add onions and cook until golden brown (about 3 minutes).
Add tomatoes, corn and okra.
Reduce heat to medium low and simmer for 15 minutes.
Season to taste with black pepper.
Add shrimp and cook an additional 2 minutes until shrimp is pink and tender.