Fried Okra With Shrimp (mozambique)

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Recipe

• 1 preheat oven 360°f.
• 2 place the vegetable oil in a large 6-8 quart stockpot.
• 3 fry the okra in half pound batches for 1-1/2 to 2 minutes and drain on paper-lined sheet pan.
• 4 sprinkle with salt and allow to cool while you continue to fry the remaining okra.
• 5 once all the okra has been fried, heat a large saute pan over medium-high heat.
• 6 add the olive oil to the pan.
• 7 season the shrimp with the essence and add half of the shrimp to the hot pan.
• 8 sear the shrimp for 3 minutes, turning halfway through cook time.
• 9 transfer the shrimp to a platter and repeat with the remaining shrimp.
• 10 once all the shrimp are seared, remove from pan.
• 11 add the onion to the pan and cook, stirring occaionsally, until wilted and translucent, 3 to 4 minutes.
• 12 add the garlic to the pan and cook for 30 seconds.
• 13 add the tomatoes, piri piri. 1 teaspoon of salt and the shrimp stock.
• 14 return the shrimp and okra to the pan & cover.
• 15 continue to cook the shrimp & okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes.
• 16 remove the cover from the pan and add the parsley and cilantro, stir to blend.
• 17 serve over hot steamed rice.
• 18 piri piri sauce:.
• 19 heat a small saute pan over medium-high heat.
• 20 add 1 tablespoon of olive oil to the pan.
• 21 once the oil is hot, add the garlic and peppers to the pan.
• 22 saute, stirring often, until the edges of the garlic start to turn brown, 3-4 minutes.
• 23 add the lemon juice to the pan, and remove from heat.
• 24 place the contents of the saute pan in a blender and add the salt.
• 25 puree the peppers and garlic in a blender until mostly smooth.
• 26 drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender.
• 27 let cool before using, and store refrigerated in airtight container; yield 3/4 cup.
• 28 emeril's essence creole seasoning (also refered to as bayou blast):.
• 29 combine all ingredients thoroughly and store in airtight container.