Shrimp and Okra With Tomatoes and Rice

Shrimp and Okra
Shrimp and Okra. Diana Rattray
Ratings (16)
  • Total: 26 mins
  • Prep: 12 mins
  • Cook: 14 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
411 Calories
21g Fat
17g Carbs
37g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This combination of okra, shrimp, and tomatoes tastes great over freshly cooked rice. It's a wonderful way to enjoy fresh okra.


  • 12 to 16 ounces okra (trimmed, washed, sliced)
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 medium onion (coarsely chopped)
  • 1 green bell pepper (seeded and coarsely chopped)
  • 4 large tomatoes (peeled, seeded, and chopped)
  • 1/2 cup white wine (dry)
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons parsley (fresh chopped)
  • 1 teaspoon Cajun seasoning (or Creole seasoning blend)
  • salt to taste
  • black pepper to taste
  • 1 to 1 1/2 pounds shrimp (peeled and deveined)
  • Optional accompaniment: cooked rice

Steps to Make It

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

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

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

  4. Add the tomatoes, wine, lemon juice, parsley, and Creole seasonings.

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

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

  7. Serve with hot cooked rice, if desired.

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