Skillet Roasted Okra And Shrimp Recipe 475 Recipes

SAZóN-SPICED SHRIMP AND OKRA

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.

EASY CREOLE OKRA AND SHRIMP

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.

KARDEA'S OKRA SOUP WITH SHRIMP

Steps:

• For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
• For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).

ROASTED OKRA RECIPE - (3.9/5)

Steps:

• On a baking sheet, toss frozen okra with olive oil. Once coated, toss with turmeric and sprinkle with the salt. Roast in 400 degree oven for 20 minutes** or until beginning to brown on the edges. Eat immediately. **NOTE: time can vary and may need to be in oven for as long as 30-45 minutes, depending on the size of the pieces.

SKILLET-ROASTED OKRA AND SHRIMP RECIPE - (4.7/5)

Steps:

• Saute okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl. Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra. Add shrimp and remaining 1 Tbsp. oil to skillet; sprinkle shrimp with red pepper. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.