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Fried Okra With Shrimp (Mozambique) Recipe

Fried Okra With Shrimp (Mozambique) Recipe

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Ingredients:

Serving

2 quarts vegetable oil, for frying
2 lbs okra , both ends trimmed and halved lengthwise
2 tsp salt
4 tbsp olive oil
2 lbs large shrimp, peeled and deveined (21-25 count )
2 tbsp spice essence , spice
1 cup onion, finely chopped
1 tbsp garlic, minced
2 cups tomatoes, peeled, seeded and chopped
1/3 cup piri-piri
3/4 reduced shrimp stock
2 tbsp fresh parsley leaves, chopped
2 tbsp fresh cilantro leaves
1 tbsp olive oil
1/2 cup olive oil
5 garlic cloves, smashed
4 cayenne chili peppers, stemmed , ribs and seeds removed and rough chopped
1/4 cup fresh lemon juice
1/2 tsp salt
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne powder
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Preheat oven 360°F.
Place the vegetable oil in a large 6-8 quart stockpot.
Fry the okra in half pound batches for 1-1/2 to 2 minutes and drain on paper-lined sheet pan.
Sprinkle with salt and allow to cool while you continue to fry the remaining okra.
Once all the okra has been fried, heat a large saute pan over medium-high heat.
Add the olive oil to the pan.
Season the shrimp with the Essence and add half of the shrimp to the hot pan.
Sear the shrimp for 3 minutes, turning halfway through cook time.
Transfer the shrimp to a platter and repeat with the remaining shrimp.
Once all the shrimp are seared, remove from pan.
Add the onion to the pan and cook, stirring occaionsally, until wilted and translucent, 3 to 4 minutes.
Add the garlic to the pan and cook for 30 seconds.
Add the tomatoes, Piri Piri. 1 teaspoon of salt and the shrimp stock.
Return the shrimp and okra to the pan & cover.
Continue to cook the shrimp & okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes.
Remove the cover from the pan and add the parsley and cilantro, stir to blend.
Serve over hot steamed rice.
Piri Piri Sauce:.
Heat a small saute pan over medium-high heat.
Add 1 Tablespoon of olive oil to the pan.
Once the oil is hot, add the garlic and peppers to the pan.
Saute, stirring often, until the edges of the garlic start to turn brown, 3-4 minutes.
Add the lemon juice to the pan, and remove from heat.
Place the contents of the saute pan in a blender and add the salt.
Puree the peppers and garlic in a blender until mostly smooth.
Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender.
Let cool before using, and store refrigerated in airtight container; yield 3/4 cup.
Emeril's ESSENCE Creole Seasoning (also refered to as Bayou Blast):.
Combine all ingredients thoroughly and store in airtight container.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1045.95 Kcal (4379 kJ)
Calories from fat	536.03 Kcal
		% Daily Value*
Total Fat	59.56g	92%
Cholesterol	2.47mg	1%
Sodium	3235.27mg	135%
Potassium	1992.01mg	42%
Total Carbs	118.73g	40%
Sugars	6.41g	26%
Dietary Fiber	15.72g	63%
Protein	11.68g	23%
Vitamin C	51.7mg	86%
Vitamin A	0.1mg	2%
Iron	5mg	28%
Calcium	181.8mg	18%

Amount Per 100 g
Calories	215.75 Kcal (903 kJ)
Calories from fat	110.57 Kcal
		% Daily Value*
Total Fat	12.29g	92%
Cholesterol	0.51mg	1%
Sodium	667.34mg	135%
Potassium	410.89mg	42%
Total Carbs	24.49g	40%
Sugars	1.32g	26%
Dietary Fiber	3.24g	63%
Protein	2.41g	23%
Vitamin C	10.7mg	86%
Iron	1mg	28%
Calcium	37.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.