Skillet Roasted Okra And Shrimp Recipe 475

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.

RATATOUILLE WITH SHRIMP AND OKRA

Steps:

• Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
• Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
• Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
• Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.

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.

SHRIMP AND OKRA CREOLE

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Meanwhile, cook and stir green peppers and okra in nonstick skillet sprayed with cooking spray until crisp-tender.
• Add green pepper mixture to prepared Dinner along with the shrimp, tomatoes and hot pepper sauce; mix lightly. Cook on medium heat until heated through, stirring occasionally.

OKRA SKILLET

Steps:

• Defrost okra.
• In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.
• Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.
• After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice.
• Cook 10 more minutes, stirring occasionally then serve!

SHRIMP AND OKRA

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.

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.