In Memory Of Karen Nicole Smith, 1972 - 2016

Fry Ochro (Okra) With Shrimp.

About 12 years ago I shared my original take on Okra With Shrimp, and while that recipe is still very popular, I thought I’d share another version with slight differences with you. One of the most common questions I received after sharing a quick Reel on Instagram was, “can I use pre-cooked shrimp?“. The short answer is yes, however you won’t get much (if any) flavor from them.

2 lbs okra (trimmed)
3/4 lb small shrimp (washed, peeled, deveined)
1 lemon (juice)
3 tablespoon olive oil (divided)
1 teaspoon Caribbean Green Seasoning
3/4 tablespoon salt (divided)
3/4 tablespoon black pepper (divided)
1 teaspoon curry powder
1 medium onion (sliced)
5-7 cloves garlic (smashed)
1 scotch bonnet pepper (optional)

Notes! I used an entire Scotch Bonnet pepper in the recipe, but you can use as much as you can handle or leave it out. May I suggest you follow along with the video below as much about the recipe is discussed there. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Season the cleaned shrimp with 1/3 of the salt, 1/3 of the black pepper, Caribbean Green Seasoning, Curry powder and 1 tablespoon of olive oil. Mix well and set aside as we prep the okra.

In the video I explained that I like to wash the okra (say ochro in the Caribbean) and allow them to air-dry for a bit before prepping. Which includes removing the stems and ends (discard), then cutting each into 1/4 inch pieces.

Using a dry non-stick (explained why in the video) on a medium flame, add the seasoned shrimp, stir and cook for 2-3 minutes. Then remove and set aside.

In the same pan add the remining olive oil and add the okra. Stir well, then add the remaining ingredients.

After about 25 minutes (try to maintain the same heat and stir every 5 minutes or so), the okra should have dark to golden edges and would have lost most of its moisture. As explained in the video, these dark edges bring out a lovely sweetness.

TIP! Use a wide non-stick frying pan to save on having to go heavy with oil and to avoid the okra pieces stacking up. This will create steam, which equals moisture and it will result in slimy okra.

Once you’re happy with the texture and color of the Okra, add the precooked shrimp back to the pan, stir well and cook for another 1-2 minutes.

Remember to taste and adjust the salt at the end, to your liking and may I recommend you have some hot Sada Roti on the side with this.

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