Serves 6
30 min
Shrimp and Okra Stew
Recipe GLPRdd7b0d21cfc7e7
A savory stew combining tender shrimp with sliced okra in a tomato-based broth infused with garlic, thyme, and a hint of heat from red pepper flakes. Crispy bacon adds depth while fresh parsley brightens the finish. Serve over jasmine rice for a satisfying, complete meal.
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Ingredients
1 pound shrimp, peeled and deveined
2 cups okra, sliced 1/8-inch thick
2 ounces bacon, diced
Salt and black pepper to taste
1/2 teaspoon red pepper flakes
1 tablespoon garlic, thinly sliced
2 cups crushed tomatoes with juice (about 3 to 4 fresh tomatoes, peeled and crushed, or canned)
1 teaspoon fresh or dried thyme, minced
2 teaspoons fresh flat-leaf parsley, minced
3 tablespoons unsalted butter, divided
1 1/2 cups jasmine rice
2 1/4 cups water
Directions
In a large saucepan or Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add 2 tablespoons of the butter to the same pan and heat over medium. Add the sliced garlic and cook for about 1 minute, stirring frequently, until fragrant.
Stir in the red pepper flakes, then add the sliced okra. Cook for 2 to 3 minutes, stirring occasionally, until the okra begins to soften slightly.
Pour in the crushed tomatoes with their juice. Add the minced thyme and stir well to combine. Bring to a gentle simmer and cook for 3 minutes.
Add the peeled and deveined shrimp to the stew. Season with salt and pepper to taste. Cook for 4 to 5 minutes, stirring occasionally, until the shrimp turn opaque and reach an internal temperature of 145°F.
Stir in the reserved crispy bacon and fresh minced parsley. Keep the stew warm on low heat while you prepare the rice.
In a separate saucepan, bring the 2 1/4 cups water to a boil. Add the jasmine rice and the remaining 1 tablespoon butter. Stir once, then reduce heat to low, cover, and simmer for about 12 minutes until the rice is tender and water is absorbed.
Fluff the cooked rice with a fork. Divide among serving bowls and ladle the shrimp and okra stew over the top. Serve hot.
