Ingredients
- 2 lbs Louisiana Shrimp large 31-40 per lb tail-on, peeled & deveined
- 12 oz fresh okra, sliced in half lengthwise
- 3oz tomato paste
- 2-3 fresh medium tomatoes, large dice
- 2 cloves fresh garlic, minced
- 2 Tbsp Chef Traci Vincent’s Cajun Blackened Blend
- 1 tsp dried oregano (plus more as needed for garnish, optional)
- 1⁄2 tsp salt
- 1⁄2 tsp ground black pepper
- 3 Tbsp Low sodium chicken stock (and as needed)
- 5 Tbsp Avocado oil (divided use)
- 2 Tbsp Extra Virgin Olive Oil
- 2 fresh green onions (for garnish, optional)
Directions
- Preheat nonstick skillet to medium heat.
- Place sliced okra in a bowl w/ 2 Tbsp avocado oil, salt & pepper. Mix well to coat.
- Cook okra in batches to avoid overcrowding. Add okra to the skillet & sear for 3-5 minutes or until slightly browned and softened. Remove from heat. Finished okra will be al dente, not slimy.
- In a 2-quart saucepan, add in 1 Tbsp of avocado oil & add minced garlic. Over medium heat, stir garlic for 1-2 minutes or until garlic is aromatic. Do not brown.
- Add in olive oil, oregano & tomato paste. Reduce heat to simmer, stirring occasionally for about 5 minutes. Tomato paste may brown slightly.
- Add in fresh tomatoes & chicken stock. Simmer for 5 minutes. Tomato sauce is finished when thick enough to coat the back of a spoon. Remove from heat. The finished sauce should be thick & chunky.
- Preheat cast iron skillet to medium heat. Line up shrimp side-by-side on a flat surface. Coat evenly w/ Chef Traci’s Cajun Blackened Blend. Add the remaining 2 Tbsp of avocado oil to cast iron skillet. Immediately add in shrimp. Let shrimp sear for about 2 minutes on each side or until the shrimp are cooked through with a pink/white finish & slightly firm texture.
- Plate a 1⁄2 cup of tomato sauce, cover w/ okra—creating a bed to place the shrimp. Serve hot.
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