Print

Smothered Okra with Shrimp

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smothered Okra with Shrimp is a delicious Southern dish that brings together tender okra, succulent shrimp, and a rich, seasoned sauce. With bold spices and a slow-cooked flavor, this recipe is the ultimate comfort food. Ideal for shrimp lovers and those seeking a flavorful Southern twist, it’s perfect for dinner parties or family meals.

Ingredients

  • 1 lb fresh-cut okra, sliced into desired pieces
  • 5 vine tomatoes or Roma tomatoes (2 large tomatoes can 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 coarse 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

Instructions

  • Prepare the ingredients: Slice the okra, chop the tomatoes, and clean the shrimp. Mince the garlic and chop the onions.
  • Cook the shrimp: Season shrimp with salt and pepper. Heat olive oil in a large saucepan over medium-high heat and cook shrimp for about 6 minutes, until just pink. Remove the shrimp and set aside.
  • Cook the okra: In the same saucepan, add okra and onions. Cover and cook for 20 minutes, stirring occasionally.
  • Add tomatoes and seasonings: Stir in chopped tomatoes, tomato paste, Cajun seasoning, garlic, ginger, cumin, red pepper flakes, basil, parsley, and water. Add bay leaves and mix well.
  • Simmer: Reduce heat to medium-low, cover, and cook for 45 minutes, stirring occasionally.
  • Finish the dish: Add the shrimp back in and cook for an additional 10-15 minutes. Serve over rice for a complete meal.

Notes

  • For a vegetarian version, skip the shrimp and add more vegetables like bell peppers or mushrooms.
  • For extra heat, increase red pepper flakes or add diced jalapeños.
  • For a creamy variation, finish with a splash of heavy cream or coconut milk.
  • Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop with a little broth or water.

Find it online: https://thefamilycooking.com/smothered-okra-with-shrimp/