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.
Not The Knowing One 