FRIED SHRIMP AND OKRA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 1/2 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with 1/2 cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt.
- Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt.
- Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.
EASY CREOLE OKRA AND SHRIMP
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
Provided by jrchef
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g
SHRIMP AND OKRA
This is a simple, low calorie, nutrient packed, flavorful recipe for okra. It's my husband's favorite.
Provided by kit in NO
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium heat in a deep, heavy pot until very hot.
- Add onion and sautee until translucent.
- Add thyme leaves, bay leaves, and garlic and stir frequently so as not to scorch the garlic about 1 minute.
- Add tomatoes and water, and heat until the edges begin to boil.
- Add the frozen okra and stir.
- Cover the pot.
- Heat about 5 minutes and check, stirring to prevent sticking and to heat through.
- Okra will be"done" when it turns bright green in color.
- Taste for salt and pepper and correct at this point.
- When the okra is bright green, add the shrimp, stirring to combine.
- Cover again and heat about 5 minutes.
- Uncover, and stir again checking for"doneness".
- The dish will be"done" when shrimp is opaque and firm.
- Serve over hot rice.
- Please note that the water measurement is approximate you may need to add a little more to get a thinner consistency.
- Also, I watch my salt intake so I seldom add it to my recipes, so feel free to add it.
- This dish tastes great with a dash or two of hot pepper sauce.
Nutrition Facts : Calories 160.4, Fat 4.8, SaturatedFat 0.7, Cholesterol 107.2, Sodium 493.4, Carbohydrate 16.3, Fiber 4.6, Sugar 8, Protein 15
LIMPIN' SUSAN (OKRA, SHRIMP, AND RICE)
In the Charleston tradition and talltales says that this old favorite of the lowcountry is the wife of Hoppin John and her version of his dish with the charleston flavor of shrimp kicked in. It is a one pot meal that we all can appreciate. I prefer a red or orange bell pepper to give additional color
Provided by Shawn C
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes.
- Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it.
- Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes.
- Add the okra, stock, salt, and black and cayenne peppers and bring to a boil.
- Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
- Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber.
- Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).
SAZóN-SPICED SHRIMP AND OKRA
Fresh okra is wonderfully versatile, and searing it in a hot pan is one way to lend texture while preserving its shape. This dish comes together entirely within a large skillet; you'll work in stages to cook the okra and then the shrimp. A dusting of annatto-infused sazón adds aromatic and earthy flavors, and a tinge of spice. Finished with fresh cilantro and a squeeze of lime, this dish is perfect for a light evening meal or as part of any warm-weather menu.
Provided by Yewande Komolafe
Categories dinner, quick, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the okra, cut sides down, and cook without stirring until golden brown, about 3 minutes. Sprinkle with 1/2 teaspoon salt, toss and cook until tender, about 1 minute more. Transfer to a plate. Heat 1 tablespoon oil in the skillet and repeat the cooking process with remaining okra and an additional 1/2 teaspoon salt.
- Lower the heat to medium and heat the remaining 2 tablespoons oil in the skillet (no need to wash). Add the onion and cook, stirring, until softened, about 1 minute. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the shrimp and sprinkle with the sazón. Cook, stirring occasionally, until the shrimp are just cooked through and the sazón toasts and becomes fragrant, about 3 minutes.
- Return the okra to the pan of shrimp and stir just to combine. Remove from the heat, add the cilantro and finish with several squeezes of lime.
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