Stewed Okra with Shrimp
Okra and tomatoes simmer together in a flavorful tomato base for a recipe that is is Cajun comfort food. If you leave out the shrimp, this recipe is a side dish, but when you add the shrimp it is a main course.
Equipment
- 1 knife
- Measuring spoons
- 1 measuring cup
- 1 colander
- 1 medium=sized bowl
- 1 skillet
- 1 Large spoon
Ingredients
- 1 bag frozen sliced okra
- Vinegar for soaking the okra
- 1 lb. shrimp, peeled and deveined
- Milk for soaking the shrimp
- 1 tsp. Old Bay seasoning
- 3 tsp. garlic, minced
- 1 pint grape tomatoes
- 1 onion, chopped
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. tomato paste
- 1 tsp. garlic salt
- 1/2 tsp. pepper
- 1/2 tsp. red pepper flakes
- 1 8-oz. can tomato sauce
- 4 cups cauliflower rice
- 2 Tbsp. Italian parsley, chopped
Instructions
- Place the okra in a colander and generously sprinkle the vinegar over the okra for 30 minutes. Drain and rinse thoroughly. Set aside.
- At the same time in a separate bowl, soak the shrimp in milk for 30 minutes to remove any fishy odors or smells. Drain and rinse the shrimp.
- Sprinkle the shrimp with Old Bay seasoning and toss. Set aside.
- Saute the okra, garlic, grape tomatoes and onion in olive oil until soft.
- Stir in tomato paste, garlic salt, pepper, red pepper flakes and tomato sauce.
- Allow to simmer for 5 minutes.
- Stir in okra and tomatoes.
- Add the rice and stir. Heat through.
- Add the shrimp to the pan and cook until no longer pink. Simmer until everything seems hot.
- Sprinkle chopped parsley over the top as a garnish before serving.