Start by preparing your ingredients: slice the okra into bite-size pieces, then wash, drain, and set it aside. Cut the tomatoes. Peel, devein, and wash the shrimp. Prepare the garlic paste or mince garlic cloves. Roughly chop the onions. Prepare and lightly cook the shrimp: Season the shrimp with salt and pepper. Mix well to combine. Then, in a large saucepan over medium-high heat, add 2 tablespoons extra virgin olive oil. Add the shrimp when the oil is heated through. Cook the shrimp for about 6 minutes total or until just lightly pink in color. Next, remove the shrimp from the heat and set it aside.
Prepare the smothered okra: In the same saucepan, add the okra and onions. Cover and cook for 20 minutes. Stirring occasionally. Next, add the tomatoes and mix well. Then add the tomato paste, Cajun Seasoning, garlic, ground ginger, cumin, red pepper flakes, basil, parsley, and water. Stir to combine. Then add the bay leaves. Reduce the heat to medium-low, cover, and cook for 45 minutes. Stir occasionally to keep the ingredients from sticking to the bottom of the saucepan. Add the shrimp and continue to cook for 10-15 minutes. Serve warm with rice.
Notes
Leaving the saucepan uncovered will help the liquid to evaporate. If you want a "dryer" textured dish, we recommend that you do not cover the saucepan. However, cook the dish on medium-low heat and stir constantly to avoid burning.The longer the okra cooks, the less slimy it will be. ***Calories are estimated per serving
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