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Fried Okra With Shrimp Mozambique

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Ingredients

Adjust Servings:
2 quarts vegetable oil, for frying
2 lbs okra, both ends trimmed and halved lengthwise
2 teaspoons salt
4 tablespoons olive oil
2 lbs large shrimp, peeled and deveined (21-25 count)
2 tablespoons spice essence, spice
1 cup onion, finely chopped
1 tablespoon garlic, minced
2 cups tomatoes, peeled, seeded and chopped
1/3 cup piri-piri
3/4 reduced shrimp stock
2 tablespoons fresh parsley leaves, chopped
2 tablespoons fresh cilantro leaves

Nutritional information

3110.3
Calories
2913 g
Calories From Fat
323.7 g
Total Fat
42.4 g
Saturated Fat
230.4 mg
Cholesterol
3545.4 mg
Sodium
28.7 g
Carbs
9.1 g
Dietary Fiber
8 g
Sugars
36.9 g
Protein
584g
Serving Size

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Fried Okra With Shrimp Mozambique

Features:
    Cuisine:

    Saw this on the FoodNetwork.com and then months later I saw Emeril prepare it and it looked so good, I thought I would copy it and share it with all of you here on Zaar. Prepare the Piri Piri sauce, then the Essence and then the main dish. The recipe for the Essence was from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. The recipe is HOT, HOT, HOT!

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Fried Okra With Shrimp (Mozambique), Saw this on the FoodNetwork com and then months later I saw Emeril prepare it and it looked so good, I thought I would copy it and share it with all of you here on Zaar Prepare the Piri Piri sauce, then the Essence and then the main dish The recipe for the Essence was from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993 The recipe is HOT, HOT, HOT!, Saw this on the FoodNetwork com and then months later I saw Emeril prepare it and it looked so good, I thought I would copy it and share it with all of you here on Zaar Prepare the Piri Piri sauce, then the Essence and then the main dish The recipe for the Essence was from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993 The recipe is HOT, HOT, HOT!


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    Steps

    1
    Done

    Preheat Oven 360f.

    2
    Done

    Place the Vegetable Oil in a Large 6-8 Quart Stockpot.

    3
    Done

    Fry the Okra in Half Pound Batches For 1-1/2 to 2 Minutes and Drain on Paper-Lined Sheet Pan.

    4
    Done

    Sprinkle With Salt and Allow to Cool While You Continue to Fry the Remaining Okra.

    5
    Done

    Once All the Okra Has Been Fried, Heat a Large Saute Pan Over Medium-High Heat.

    6
    Done

    Add the Olive Oil to the Pan.

    7
    Done

    Season the Shrimp With the Essence and Add Half of the Shrimp to the Hot Pan.

    8
    Done

    Sear the Shrimp For 3 Minutes, Turning Halfway Through Cook Time.

    9
    Done

    Transfer the Shrimp to a Platter and Repeat With the Remaining Shrimp.

    10
    Done

    Once All the Shrimp Are Seared, Remove from Pan.

    11
    Done

    Add the Onion to the Pan and Cook, Stirring Occaionsally, Until Wilted and Translucent, 3 to 4 Minutes.

    12
    Done

    Add the Garlic to the Pan and Cook For 30 Seconds.

    13
    Done

    Add the Tomatoes, Piri Piri. 1 Teaspoon of Salt and the Shrimp Stock.

    14
    Done

    Return the Shrimp and Okra to the Pan & Cover.

    15
    Done

    Continue to Cook the Shrimp & Okra Until the Shrimp Are Curled and Pink, and the Okra Is Soft and Tender, About 5 Minutes.

    Avatar Of Michael Butler

    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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