Smothered Okra with Shrimp and Tomatoes
This delicious Smothered Okra with Shrimp and Tomatoes recipe is a one-pan meal that is both flavorful and hearty. It features tender okra, succulent shrimp, and a rich tomato-based sauce seasoned with Cajun spices.
Equipment
- large skillet or Dutch oven
Ingredients
Main Ingredients
- 1 pound fresh okra trimmed and sliced into ½-inch rounds
- 1 pound large shrimp peeled and de-veined
- 1 can diced tomatoes (14.5-ounce), undrained (or 2 cups fresh, ripe tomatoes, diced)
- 1 medium onion chopped
- 3-4 cloves garlic minced
- 1 medium bell pepper (any color), chopped
- 2 tablespoons olive oil
- ½ cup chicken or vegetable broth
- 1-2 teaspoons Cajun seasoning or to taste
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley or cilantro chopped, for garnish
Instructions
Cooking Steps
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the sliced okra and sauté for 8-10 minutes, stirring until it browns and the sliminess disappears.
- Remove the okra and set it aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet and cook the chopped onion and bell pepper until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes with their juice and the broth, stir in the Cajun seasoning, and bring to a simmer.
- Reduce heat to low, cover, and cook for 10-15 minutes to meld the flavors.
- Gently stir the sautéed okra and the peeled, de-veined shrimp into the simmering sauce.
- Cover and cook for 5-7 minutes, until the shrimp are pink and opaque.
- Season with salt and pepper to taste and stir in fresh parsley or cilantro just before serving.
Notes
For extra heat, add a pinch of cayenne pepper with the Cajun seasoning. Serve this dish over rice or with crusty bread to soak up the delicious sauce.