Q: How can I reduce okra slime without losing flavor?

A: Cook okra with acidic tomatoes and keep the pot uncovered during the last simmer. Stir often to prevent burning and help the sauce thicken.

Q: Can I use frozen shrimp and okra?

A: Yes! Just thaw them properly and pat dry before cooking to avoid excess moisture.

Q: What should I serve with smothered okra and shrimp?

A: Serve over rice and pair with Comforting Crockpot Chicken and Dumplings or easy Southern sides like dinner rolls.

Q: How long does smothered okra with shrimp keep?

A: Store in the fridge for up to 3 days. Reheat gently to keep shrimp tender.

Q: Is this dish gluten-free or keto-friendly?

A: Traditionally no, due to the roux (flour base), but you can substitute with gluten-free flour or thickeners for gluten-free and keto versions.

Delicious Smothered Okra With Shrimp: Classic Southern Dinner Recipe

Name: Smothered Okra With Shrimp: A Classic Southern Dinner Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 pound fresh okra, sliced; 1 pound large raw shrimp, peeled and deveined; 1 medium onion, chopped; 3 cloves garlic, minced; 1 green bell pepper, chopped; 2 celery stalks, chopped; 2 medium tomatoes, chopped; 2 tablespoons tomato paste; 2 tablespoons olive oil (for roux); 2 tablespoons all-purpose flour (for roux); 1 teaspoon Cajun seasoning; 1 teaspoon paprika; 2 bay leaves; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/4 teaspoon ground cumin; 1/4 teaspoon ground ginger; Pinch of red pepper flakes (optional); Salt and pepper to taste

Description

There’s something downright magical about a warm Southern kitchen where food isn’t just sustenance—it’s a celebration. Smothered okra with shrimp is a dish that transports you to cozy family dinners filled with laughter and comfort. This classic Southern recipe slow-cooks fresh okra and succulent shrimp in a luscious, flavorful sauce until tender and bursting with goodness.

Ingredients

Scale

1 pound fresh okra, sliced
1 pound large raw shrimp, peeled and deveined
1 medium onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 celery stalks, chopped
2 medium tomatoes, chopped
2 tablespoons tomato paste
2 tablespoons olive oil (for roux)
2 tablespoons all-purpose flour (for roux)
1 teaspoon Cajun seasoning
1 teaspoon paprika
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
Pinch of red pepper flakes (optional)
Salt and pepper to taste

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Instructions

In a large skillet, heat olive oil over medium heat. Whisk in flour to create a golden brown roux, stirring constantly to avoid burning.
Add chopped onion, garlic, bell pepper, and celery. Sauté until soft and fragrant.
Stir in sliced okra and chopped tomatoes. Let simmer slowly, allowing okra to release its natural thickening agents.
Add tomato paste, bay leaves, Cajun seasoning, paprika, thyme, basil, cumin, ginger, red pepper flakes (if using), salt, and pepper. Stir well.
Cover and let simmer on low heat for about 20 minutes, stirring occasionally to prevent sticking.
Add shrimp during the last 10-15 minutes of cooking, stirring gently until they turn pink and tender.
Remove bay leaves. Adjust seasoning if needed.
Serve hot over fluffy white rice or dirty rice to soak up all that flavorful sauce.

Notes

Choose fresh, firm okra pods and large, peeled shrimp for the best texture. To reduce okra slime, cook uncovered near the end and include acidic ingredients like tomatoes. Stir often to prevent burning and thicken the sauce perfectly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 5g
Sodium: 550mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 30g
Cholesterol: 190mg