Shrimp and Okra With Tomatoes and Rice

Shrimp and Okra
Diana Rattray
Prep: 12 mins
Cook: 14 mins
Total: 26 mins
Servings: 4 servings
Nutrition Facts (per serving)
474 Calories
22g Fat
21g Carbs
43g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 474
% Daily Value*
Total Fat 22g 29%
Saturated Fat 8g 39%
Cholesterol 382mg 127%
Sodium 2118mg 92%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 22%
Total Sugars 10g
Protein 43g
Vitamin C 70mg 348%
Calcium 283mg 22%
Iron 2mg 11%
Potassium 1023mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The combination of okra, shrimp, and tomatoes is a classic Cajun preparation and is perfect when served over hot cooked rice. The dish is comforting and flavorful, and a wonderful way to enjoy fresh okra.

To make this dish, the okra is sauteed with onion and bell peppers and then simmered along with tomatoes, wine, lemon juice, parsley, and Cajun seasoning. The shrimp are added toward the end and cooked until pink and opaque. The thick and saucy mixture is delicious served over rice, but can also be enjoyed as a sort of stew.

Okra is often eschewed because of its tendency to develop a slimy exterior, but the substance, called mucilage, also helps to thicken whatever the okra is cooked with. This vegetable is in season in the summer and is very popular in the South; if you can't find fresh okra, you can use frozen. Cajun seasoning is often available in the spice aisle of the supermarket, but you can also make your own, or use Creole seasoning if you like (which has more herbs and fewer peppers than Cajun).

Ingredients

  • 3 tablespoons olive oil

  • 3 tablespoons butter

  • 1 medium onion

  • 1 green bell pepper

  • 12 to 16 ounces okra, sliced

  • 4 large tomatoes, peeled, seeded, and chopped

  • 1/2 cup dry white wine

  • 2 tablespoons lemon juice

  • 1 to 2 tablespoons fresh parsley, chopped

  • 1 teaspoon Cajun seasoning, or Creole seasoning blend

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 to 1 1/2 pounds shrimp

  • 1 cup cooked rice, optional

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil and butter in a large skillet until the butter is melted.

  3. Add the onion and bell pepper; toss to coat evenly.

  4. Stir in the okra and cook over medium heat until the onion is translucent.

  5. Add the tomatoes, wine, lemon juice, parsley, and Cajun seasonings.

  6. Simmer, stirring occasionally, until the tomatoes soften. Taste and add salt and pepper, as needed.

  7. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.

  8. Serve over hot cooked rice.

  9. Enjoy.

Tips

There are a few ways you can reduce the slimy texture of okra:

  • Place the okra in the freezer the day before and slice while frozen.
  • Soak the okra in vinegar for an hour before adding to the recipe.
  • Precook the okra by sautéing at a very high heat.

Recipe Variations

  • To make this dish truly traditional, begin with the Cajun trinity, which is a combination of onions, bell pepper, and celery.
  • Add sliced andouille sausage after the okra and sauté until it begins to plump up and turn slightly golden.

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