Shrimp and Okra Stew

Name: Shrimp and Okra Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Creole
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

Recipe GLPRdd7b0d21cfc7e7

Creole

Main Course

30 min

235 cal

Servings: 6

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight dish that works well for Charlotte. Shrimp and okra are both regionally relevant—the coast supplies shrimp and okra grows well locally—and all other ingredients are standard pantry and produce staples available at any major chain including Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. At roughly $3.50 to $4.00 per serving, the cost is reasonable and driven mainly by shrimp prices, which fluctuate but aren't premium here. The stated 30 minutes is credible if you prep ingredients ahead, though active cooking runs closer to 35-40 minutes when you account for simmering. Leftovers reheat decently as a stew, making it practical for a second meal or lunch. The main hesitation is that this recipe doesn't feed a large family on one batch without stretching the rice, and okra's slimy texture means it won't be loved by picky eaters—the dish is straightforward and forgiving to cook, but not universally appealing.