Smothered Shrimp and Okra

Posted on January 22, 2017 by Anne Milneck | 0 comments

Shrimp & Okra

Take advantage of the late summer bounty of okra and tomatoes with this quick dish. This would make an excellent topping for grilled fish. We love it atop a steaming bowl of Louisiana popcorn rice. Nix the shrimp for a vegan version. It's absolutely delicious either way.

Ingredients:

Roasted Chile Avocado Oil

1.5 lbs sliced okra

1 large onion, chopped

2 tsp BBQ Shrimp Seasoning

2 tsp Chackbay Blend

1lb peeled & deveined shrimp

4 cloves minced garlic

2 large tomatoes, seeded and diced

Stock for adjusting the consistency

Parsley for garnishing

Directions: 
Heat a cast-iron skillet over medium-high heat and add enough Roasted Chile Avocado Oil to coat the bottom. Add the okra and saute until it's golden brown. Add more oil if the okra sticks. Add the BBQ Shrimp Seasoning, Chackbay Blend, and onion. Cook, stirring often, until the onions is softened and lightly browned. Add in the garlic and tomatoes. Cook for 2-3 minutes or until the garlic is fragrant. Use stock as needed to prevent sticking and to help saute the vegetables. Stock may be necessary depending on the ripeness of juiciness of your tomatoes. Add in the shrimp and saute until the shrimp are cooke through, firm and opaque pink--about five minutes. Again, use stock to adjust the consistency and help the cooking process, but remember, you're not making a soup or stew, so use as little stock as possible. Taste and adjust with salt, pepper and more Chackbay Blend. Garnish with parsley and serve with rice or as a topping for fish.


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