Spicy Shrimps with Okra and Black Beans
Serves: 4 | Time: 30 min
Okra is very versatile. It can be deep-fried, roasted or cooked in a stew. This recipe takes a cue from the African cuisine in the American south and Caribbean. Okra mild grassy taste complements the spicy shrimp effortlessly . A side of white rice and black beans or just a squeeze of lime is all you need.
Ingredients:
Shrimp Marinade:
- 1 tsp sea salt
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 Tbsp olive oil
Shrimp:
- 24 medium raw shrimp, peeled and de-veined
Okra:
- 24 okra pods, about ¾ lb (340 g)
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 Tbsp olive oil
- ½ jalapeño pepper,seeded and finely chopped
- Salt and freshly ground black pepper, to taste
- ¼ cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 lime, cut into wedges, for serving
Preparation:
Marinate the shrimp. Combine the sea salt, paprika, garlic powder, onion powder, cumin, and turmeric in a small bowl. Add the olive oil and stir to form a loose paste. Pat the shrimp dry with paper towels, place in a bowl, pour the spiced oil over them, and toss to coat well. Set aside to marinate while you prepare the okra.
Cook the okra. Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the okra and sauté for 3–4 minutes, turning occasionally, until lightly charred on the sides. Reduce the heat to medium, and continue cooking until just tender when pierced with a knife, about 2–3 minutes more. Transfer to a plate, season with salt and pepper and keep warm.
Cook the onions, garlic and jalapeno. In the same skillet over medium heat, add the onion and cook, stirring occasionally, for about 3 minutes until softened and translucent. Add the garlic and jalapeño and cook for 1 minute more, until fragrant. Set aside on a plate. Keep warm.
Cook the shrimp. Add the marinated shrimp to the same skillet in a single layer and cook for 3–4 minutes, turning once, just until they curl and turn pink all the way through. Do not overcook.
Combine and finish. Return the okra and the onion mix to the skillet and gently stir to combine with the shrimp. Heat through for about 2-3 minutes. Taste and adjust seasoning. Sprinkle with chopped parsley and serve.
Notes:
- Frozen shrimp: Thaw completely and pat thoroughly dry before marinating, or the spiced oil will not adhere.
- Okra: Fresh okra gives the best texture. Frozen okra can be used, do not thaw before cooking.
- Paprika substitute: Annatto seed powder can replace sweet paprika and gives a deeper, more golden color.
