Description
Learn how to make the best smothered okra with tomatoes and shrimp on the stove without being slimy.
Ingredients
Scale
- 1 Lb. Fresh-Cut Okra
- 5 Vine Tomatoes or Roma Tomatoes
- 2 Lbs. Colossal Raw Shrimp, peeled and deveined
- 1 Tbsp. Garlic Paste
- ½ Cup Roughly Chopped Onions
- 1 tsp. Kosher Salt
- 1/2 tsp. Course Black Pepper
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Tomato Paste
- 2 Tbsp. Cajun Seasoning
- 2 Cups Water or vegetable broth
- 1 tsp. Ground Ginger
- 1 tsp. Cumin
- 1 tsp. Red Pepper Flakes
- 1 tsp. Dried Basil
- 1 tsp. Dried Parsley
- 3 Bay Leaves
Instructions
- Step: Slice the okra into bite-size pieces, wash, drain, and set aside. Cut the tomatoes, peel and devein the shrimp, prepare the garlic paste, and roughly chop the onions.
- Step: Season the shrimp with salt and pepper. In a large saucepan over medium-high heat, add olive oil. Cook the shrimp for about 6 minutes or until lightly pink, then remove and set aside.
- Step: In the same saucepan, add okra and onions. Cover and cook for 20 minutes, stirring occasionally.
- Step: Add tomatoes, tomato paste, Cajun Seasoning, garlic, ground ginger, cumin, red pepper flakes, basil, parsley, and water. Stir to combine and add bay leaves.
- Step: Reduce heat to medium-low, cover, and cook for 45 minutes, stirring occasionally to prevent sticking.
- Step: Add the cooked shrimp back into the pan and continue to cook for 10-15 minutes. Serve warm with rice.
Notes
Leaving the saucepan uncovered will help the liquid evaporate for a drier texture. The longer the okra cooks, the less slimy it will be.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stove-top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 312 kcal
- Sugar: 25 g
- Sodium: 1344 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 221 mg
Keywords: smothered okra, shrimp, Cajun, Southern style, okra and tomatoes