Description

Smothered Okra with Shrimp is a flavorful Southern dish that highlights fresh okra, succulent shrimp, and a medley of aromatic spices. Slow-cooked to perfection, this soulful recipe embodies the essence of Southern cuisine, combining rich tomato flavors with tender seafood for a comforting, satisfying meal. Perfect for family dinners or gatherings, this dish is a delicious homage to traditional Southern cooking techniques.

Ingredients

Units Scale

Seafood:

2 lbs colossal raw shrimp, peeled and deveined

Produce:

1 lb fresh okra, cut into pieces
5 vine or Roma tomatoes, diced
1/2 cup onions, chopped
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon ground ginger

Canned Goods:

2 tablespoons tomato paste

Condiments:

1 tablespoon garlic paste

Baking & Spices:

2 tablespoons Cajun seasoning
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 teaspoon red pepper flakes
1 teaspoon cumin
3 bay leaves

Oils & Vinegars:

2 tablespoons extra virgin olive oil

Liquids:

2 cups water

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Instructions

Prepare the Shrimp:
- Peel and devein the shrimp, then set aside.
Cook the Okra:
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
- Add the okra and sauté for 5–7 minutes until slightly tender and the slime reduces. Remove and set aside.
Sauté Vegetables:
- Add the remaining olive oil to the skillet.
- Sauté onions for 2–3 minutes until softened, then stir in garlic paste. Cook for 30 seconds until fragrant.
- Add diced tomatoes, tomato paste, basil, parsley, and ground ginger. Stir well to combine.
Add Seasonings and Liquid:
- Stir in Cajun seasoning, kosher salt, black pepper, red pepper flakes, cumin, and bay leaves.
- Pour in 2 cups of water, stirring to create a flavorful sauce.
Combine and Simmer:
- Return the sautéed okra to the skillet. Reduce heat to low, cover, and let simmer for 30–40 minutes, stirring occasionally.
Add Shrimp:
- Stir in the shrimp during the last 10–15 minutes of cooking. Cook until the shrimp turn pink and are fully cooked.
Serve:
- Remove bay leaves and serve hot over white rice or with crusty bread.

Notes

To reduce okra slime further, rinse and dry the okra thoroughly before cutting, and cook over high heat initially.
Adjust spice levels by reducing or increasing red pepper flakes and Cajun seasoning.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.