Smothered Okra Wth Shrimp
Dive into the bold, soulful flavors of Smothered Okra with Shrimp, a hearty Southern-style dish that combines tender, melt-in-your-mouth okra with juicy, perfectly cooked shrimp. This one-pot wonder is infused with aromatic vegetables like onion, bell pepper, celery, and garlic, brought to life with a vibrant blend of smoked paprika, cayenne, thyme, and a splash of zesty lemon juice. Simmered in a rich tomato-infused broth, this dish transforms into a flavorful, comforting meal that's perfect for any occasion. Serve it over fluffy white rice to soak up the savory goodness, and garnish with fresh parsley for an added burst of freshness. Whether you're craving classic Creole-inspired cuisine or looking to celebrate seasonal produce, this smothered okra recipe offers an irresistible mix of spice, seafood, and Southern charm.
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Recipe Information
Ingredients
- 1 pound fresh okra, sliced into 1/2-inch pieces
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 1 cup chicken broth
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 4 cups cooked white rice (for serving)
Instructions
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion, green bell pepper, and celery to the skillet. Sauté for 5-6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the sliced okra to the skillet and cook for 7-8 minutes, stirring frequently, to reduce sliminess.
Stir in the diced tomatoes (with their juices), chicken broth, smoked paprika, cayenne pepper, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
Cover the skillet and let the okra mixture cook for 20 minutes, stirring occasionally.
Add the shrimp to the skillet, making sure they are evenly distributed throughout the mixture.
Cover and cook for an additional 5-7 minutes, or until the shrimp turn pink and are cooked through.
Remove the bay leaf and stir in the chopped parsley and lemon juice.
Serve the smothered okra with shrimp over cooked white rice.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 866 mg | 288% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 30.8 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4753 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
