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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Prepare the okra
- 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
- 1 tablespoon olive oil
- 1/2 cup olive oil
- 5 garlic cloves, smashed
- 4 cayenne chili peppers, stemmed, ribs and seeds removed and rough chopped or 4 other red hot peppers
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1Preheat oven 360°F.
- 2Place the vegetable oil in a large 6-8 quart stockpot.
- 3Fry the okra in half pound batches for 1-1/2 to 2 minutes and drain on paper-lined sheet pan.
- 4Sprinkle with salt and allow to cool while you continue to fry the remaining okra.
- 5Once all the okra has been fried, heat a large saute pan over medium-high heat.
- 6Add the olive oil to the pan.
- 7Season the shrimp with the Essence and add half of the shrimp to the hot pan.
- 8Sear the shrimp for 3 minutes, turning halfway through cook time.
- 9Transfer the shrimp to a platter and repeat with the remaining shrimp.
- 10Once all the shrimp are seared, remove from pan.
- 11Add the onion to the pan and cook, stirring occaionsally, until wilted and translucent, 3 to 4 minutes.
- 12Add the garlic to the pan and cook for 30 seconds.
- 13Add the tomatoes, Piri Piri. 1 teaspoon of salt and the shrimp stock.
- 14Return the shrimp and okra to the pan & cover.
- 15Continue to cook the shrimp & okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes.
- 16Remove the cover from the pan and add the parsley and cilantro, stir to blend.
- 17Serve over hot steamed rice.
- 18Piri Piri Sauce:.
- 19Heat a small saute pan over medium-high heat.
- 20Add 1 Tablespoon of olive oil to the pan.
- 21Once the oil is hot, add the garlic and peppers to the pan.
- 22Saute, stirring often, until the edges of the garlic start to turn brown, 3-4 minutes.
- 23Add the lemon juice to the pan, and remove from heat.
- 24Place the contents of the saute pan in a blender and add the salt.
- 25Puree the peppers and garlic in a blender until mostly smooth.
- 26Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender.
- 27Let cool before using, and store refrigerated in airtight container; yield 3/4 cup.
- 28Emeril's ESSENCE Creole Seasoning (also refered to as Bayou Blast):.
- 29Combine all ingredients thoroughly and store in airtight container.
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Nutritional Facts for Fried Okra With Shrimp (Mozambique)
Serving Size: 1 (584 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 3110.3
- Calories from Fat 2913
- Total Fat 323.7 g
- Saturated Fat 42.4 g
- Cholesterol 230.4 mg
- Sodium 3545.4 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 9.1 g
- Sugars 7.9 g
- Protein 36.9 g
The following items or measurements are not included: