Sazón Spiced Shrimp And Okra Food

SAZóN-SPICED SHRIMP AND OKRA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the okra, cut sides down, and cook without stirring until golden brown, about 3 minutes. Sprinkle with 1/2 teaspoon salt, toss and cook until tender, about 1 minute more. Transfer to a plate. Heat 1 tablespoon oil in the skillet and repeat the cooking process with remaining okra and an additional 1/2 teaspoon salt.
• Lower the heat to medium and heat the remaining 2 tablespoons oil in the skillet (no need to wash). Add the onion and cook, stirring, until softened, about 1 minute. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the shrimp and sprinkle with the sazón. Cook, stirring occasionally, until the shrimp are just cooked through and the sazón toasts and becomes fragrant, about 3 minutes.
• Return the okra to the pan of shrimp and stir just to combine. Remove from the heat, add the cilantro and finish with several squeezes of lime.

FRIED SHRIMP AND OKRA

Steps:

• Heat 1 1/2 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with 1/2 cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt.
• Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt.
• Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.

SAZóN

Steps:

• Combine all the ingredients in an airtight container, cover, and shake well to incorporate. It keeps indefinitely.

OKRA SOUP WITH SHRIMP

Steps:

• Make the shrimp broth: Peel and devein the shrimp; refrigerate the shrimp for the soup. Clean the shrimp shells under cold water, then transfer to a large pot. Add the carrots, celery, onions, butter, 1 1/2 teaspoons salt, the bay leaf and 10 cups water. Bring to a boil and cook 5 minutes, then reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the broth through a fine-mesh sieve. You will need 3 cups of the broth for the soup; reserve the rest for another use.
• Make the okra soup: Heat a large gumbo pot or dutch oven over medium-high heat. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften, 5 to 6 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the canned tomatoes and reserved 3 cups shrimp broth; stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the okra, ground ginger and lemon juice and stir to mix; cook until the okra and shrimp are cooked through, about 3 minutes.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Cover and cook for an additional 10 minutes. Stir the soup, then ladle into bowls or serve over rice.

SHRIMP AND OKRA

Steps:

• Heat oil over medium heat in a deep, heavy pot until very hot.
• Add onion and sautee until translucent.
• Add thyme leaves, bay leaves, and garlic and stir frequently so as not to scorch the garlic about 1 minute.
• Add tomatoes and water, and heat until the edges begin to boil.
• Add the frozen okra and stir.
• Cover the pot.
• Heat about 5 minutes and check, stirring to prevent sticking and to heat through.
• Okra will be"done" when it turns bright green in color.
• Taste for salt and pepper and correct at this point.
• When the okra is bright green, add the shrimp, stirring to combine.
• Cover again and heat about 5 minutes.
• Uncover, and stir again checking for"doneness".
• The dish will be"done" when shrimp is opaque and firm.
• Serve over hot rice.
• Please note that the water measurement is approximate you may need to add a little more to get a thinner consistency.
• Also, I watch my salt intake so I seldom add it to my recipes, so feel free to add it.
• This dish tastes great with a dash or two of hot pepper sauce.

EASY CREOLE OKRA AND SHRIMP

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

SHRIMP WITH OKRA

Steps:

• Peel the shrimps. Simmer their shells for 10 minutes in the water. Strain, reserving the water. Bring the water to boil, add the shrimps and turmeric and simmer for about three minutes, or until the shrimps are barely cooked. Strain, reserving the shrimp water. Set the shrimps aside.
• Meanwhile, heat the peanut oil and gently saute the onion and garlic until they are soft. Add the cumin, ground coriander and ground chilies. Saute for one to two minutes, stirring. Pour in the shrimp cooking water and stir. Simmer the ingredients for about 20 minutes, or until the sauce has thickened, stirring frequently. Season the mixture to taste with salt and pepper.
• While the sauce is reducing, saute the okra in the peanut oil. Sprinkle with the ground cumin and ground coriander, and saute over moderate heat until lightly browned and tender.
• Add the shrimps and okra to the shrimp sauce. Heat through and correct seasoning. Sprinkle with coriander leaves and serve.

SHRIMP AND OKRA CREOLE

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Meanwhile, cook and stir green peppers and okra in nonstick skillet sprayed with cooking spray until crisp-tender.
• Add green pepper mixture to prepared Dinner along with the shrimp, tomatoes and hot pepper sauce; mix lightly. Cook on medium heat until heated through, stirring occasionally.

SPICY SHRIMP & OKRA

Steps:

• Heat the oil in a large pan or wok over medium-high heat. Fry the okra until they are slightly crisp and somewhat browned (about 5 minutes). Remove from the oil and set aside.
• In the same oil, fry the garlic, ginger, serrano peppers, turmeric, basil, and cumin for 2 minutes. Add the shrimp and mix well. Cook until shrimp are done, or about 3 minutes.
• Add the rest of the ingredients along with the fried okra. Quickly fry the mixture for 5 more minutes, stirring gently to prevent the okra from breaking. Serve hot over rice, if desired.