Shrimp With Okra

By Moira Hodgson

Total Time
45 minutes
Rating
4(25)
Comments
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Featured in: FOOD; Perfect Okra, a Farmer's Market Fall Treasure

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Ingredients

Yield:4 servings

    For the Shrimp

    • 1½pounds shrimp
    • 4cups water
    • 1tablespoon turmeric
    • 2tablespoons peanut oil
    • 1onion, chopped
    • 1clove garlic, minced
    • 1teaspoon ground cumin
    • 1teaspoon ground coriander
    • ½teaspoon ground chilies (or to taste)
    • Coarse salt and freshly ground pepper

    For the Okra

    • 1pound okra
    • 2tablespoons peanut oil
    • 1teaspoon ground cumin
    • 1teaspoon ground coriander
    • 2tablespoons chopped fresh coriander leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

333 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 37 grams protein; 1332 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the shrimps. Simmer their shells for 10 minutes in the water. Strain, reserving the water. Bring the water to boil, add the shrimps and turmeric and simmer for about three minutes, or until the shrimps are barely cooked. Strain, reserving the shrimp water. Set the shrimps aside.

  2. Step 2

    Meanwhile, heat the peanut oil and gently saute the onion and garlic until they are soft. Add the cumin, ground coriander and ground chilies. Saute for one to two minutes, stirring. Pour in the shrimp cooking water and stir. Simmer the ingredients for about 20 minutes, or until the sauce has thickened, stirring frequently. Season the mixture to taste with salt and pepper.

  3. Step 3

    While the sauce is reducing, saute the okra in the peanut oil. Sprinkle with the ground cumin and ground coriander, and saute over moderate heat until lightly browned and tender.

  4. Step 4

    Add the shrimps and okra to the shrimp sauce. Heat through and correct seasoning. Sprinkle with coriander leaves and serve.

Tip
  • This is good with rice

Ratings

4 out of 5
25 user ratings
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Comments

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Kayandallie

I guees I should preface by saying that I don't particularly like cumin but like some dishes made with it. Not this one. I thought it was awful.

Es

This made a nice summer dinner. Okra was at the farmers' market and I needed to find ways to use it. I cut the okra into about 1/2 pieces. For 2 of us, I bought about 3/4 of a pound of shrimp and the shells. The sauce was delicious. Funny how a 1995 recipe calls for fresh coriander leaves, now known as cilantro. Well, I used basil instead because that's what I had. I also used chili powder instead of ground chilies. The dish had a lovely rich aroma from the shrimp stock.

Pam

Basil is so often a good substitute for cilantro—and cilantro does not grow well where I live.

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