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Fried Okra With Shrimp (Mozambique)

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“Saw this on the and then months later I saw Emeril prepare it and it looked so good, I thought I would copy it and share it with all of you here on Zaar. Prepare the Piri Piri sauce, then the Essence and then the main dish. The recipe for the Essence was from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. The recipe is HOT, HOT, HOT!”

Ingredients Nutrition


  1. Preheat oven 360°F.
  2. Place the vegetable oil in a large 6-8 quart stockpot.
  3. Fry the okra in half pound batches for 1-1/2 to 2 minutes and drain on paper-lined sheet pan.
  4. Sprinkle with salt and allow to cool while you continue to fry the remaining okra.
  5. Once all the okra has been fried, heat a large saute pan over medium-high heat.
  6. Add the olive oil to the pan.
  7. Season the shrimp with the Essence and add half of the shrimp to the hot pan.
  8. Sear the shrimp for 3 minutes, turning halfway through cook time.
  9. Transfer the shrimp to a platter and repeat with the remaining shrimp.
  10. Once all the shrimp are seared, remove from pan.
  11. Add the onion to the pan and cook, stirring occaionsally, until wilted and translucent, 3 to 4 minutes.
  12. Add the garlic to the pan and cook for 30 seconds.
  13. Add the tomatoes, Piri Piri. 1 teaspoon of salt and the shrimp stock.
  14. Return the shrimp and okra to the pan & cover.
  15. Continue to cook the shrimp & okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes.
  16. Remove the cover from the pan and add the parsley and cilantro, stir to blend.
  17. Serve over hot steamed rice.
  18. Piri Piri Sauce:
  19. Heat a small saute pan over medium-high heat.
  20. Add 1 Tablespoon of olive oil to the pan.
  21. Once the oil is hot, add the garlic and peppers to the pan.
  22. Saute, stirring often, until the edges of the garlic start to turn brown, 3-4 minutes.
  23. Add the lemon juice to the pan, and remove from heat.
  24. Place the contents of the saute pan in a blender and add the salt.
  25. Puree the peppers and garlic in a blender until mostly smooth.
  26. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender.
  27. Let cool before using, and store refrigerated in airtight container; yield 3/4 cup.
  28. Emeril's ESSENCE Creole Seasoning (also refered to as Bayou Blast):
  29. Combine all ingredients thoroughly and store in airtight container.

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