Stewed okra with Lemon Shrimp

I’m a lover of okra.  Fried is of course my favorite, but I also love it pickled, stewed, boiled, gumbo’ed… whatever.  Viva la slime!  This is an extremely easy way to make a side of stewed okra become a main dish.

½ lb jumbo gulf shrimp, peeled and deveined
juice of one lemon
zest of one lemon
kosher salt, fresh cracked pepper

1½ cups okra, sliced
28 oz canned tomato with juice
1 tsp garlic powder
1 tsp cumin
1 tsp red pepper flakes
1 bay leaf
kosher salt, black pepper

Marinate cleaned shrimp in  lemon juice, zest, salt and pepper in the refrigerator for at least one hour.  In a medium sized pan combine okra, crushed tomatoes with their juice, and seasonings.  Simmer until the okra is soft and the flavors have combined.  About 5 minutes before serving, drop drained shrimp into the simmering okra mixture.  Cook just until the shrimp has pinked up and curled.


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3 Responses to “Stewed okra with Lemon Shrimp”

  1. Andy Says:

    And what a fine dinner it was.

  2. osmojoe Says:

    Wow…that sounds so good! Delicious recipe, I’m sure!

  3. Lavanna Martin Says:

    I knew that I liked you, but now, I really do – another okra lover! Jimmy and I both thought that this sounded great. I have an Indian Okra recipe that I will give you. Also, I have a roasted tomato with Stilton that I will pass on.



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