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Smothered Okra With Shrimp




* 1 Lb. Fresh-Cut Okra; slice into desired pieces

* 5 Vine Tomatoes or Roma Tomatoes; 2 Extra Large tomatoes will also work

* 2 Lbs. Colossal Raw Shrimp; peeled and deveined

* 1 Tbsp. Garlic Paste; or 4 Garlic cloves, minced

* ½ Cup Roughly Chopped Onions

* 1 tsp. Kosher Salt

* ½ tsp. Course Black Pepper

* 2 Tbsp. Extra Virgin Olive Oil

* 2 Tbsp. Tomato Paste

* 2 Tbsp. Cajun Seasoning

* 2 Cups Water; or broth

* 1 tsp. Ground Ginger

* 1 tsp. Cumin

* 1 tsp. Red Pepper Flakes; optional

* 1 tsp. Dried Basil

* 1 tsp. Dried Parsley

* 3 Bay Leaves



* Start by preparing your ingredients: slice the okra into bite-size pieces, then wash, drain, and set it aside. Cut the tomatoes. Peel, devein, and wash the shrimp. Prepare the garlic paste or mince garlic cloves. Roughly chop the onions. Prepare and lightly cook the shrimp: Season the shrimp with salt and pepper. Mix well to combine. Then, in a large saucepan over medium-high heat, add 2 tablespoons extra virgin olive oil. Add the shrimp when the oil is heated through. Cook the shrimp for about 6 minutes total or until just lightly pink in color. Next, remove the shrimp from the heat and set it aside.

Prepare the smothered okra: In the same saucepan, add the okra and onions. Cover and cook for 20 minutes. Stirring occasionally.

Next, add the tomatoes and mix well. Then add the tomato paste, Cajun Seasoning, garlic, ground ginger, cumin, red pepper flakes, basil, parsley, and water. Stir to combine. Then add the bay leaves.

Reduce the heat to medium-low, cover, and cook for 45 minutes. Stir occasionally to keep the ingredients from sticking to the bottom of the saucepan.

See also  Philly Steak Sandwich

Add the shrimp and continue to cook for 10-15 minutes. Serve warm with rice.


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