Mozambique Fried Okra with Shrimp

Okra

 * 2 quarts vegetable oil, for frying
 * 2 lbs okra, both ends trimmed and halved lengthwise
 * 2 teaspoons salt
 * 4 tablespoons olive oil
 * 2 lbs large shrimp, peeled and deveined (21 – 25 count)
 * 2 tablespoons spice essence
 * 1 cup onions, finely chopped
 * 1 tablespoon garlic, minced
 * 2 cups tomatoes, peeled, seeded and chopped
 * ⅓ cup piri-piri
 * ¾ reduced shrimp stock
 * 2 tablespoons fresh parsley leaves, chopped
 * 2 tablespoons fresh cilantro leaves

Piri Piri

 * 1 tablespoon olive oil
 * ½ cup olive oil
 * 5 garlic cloves, smashed
 * 4 cayenne chile peppers, stemmed, ribs and seeds removed and rough chopped or other red hot peppers
 * ¼ cup fresh lemon juice
 * ½ teaspoon salt

Essence (Creole seasoning)

 * 2½ tablespoons paprika
 * 2 tablespoons salt
 * 2 tablespoons garlic powder
 * 1 tablespoon black pepper
 * 1 tablespoon onion powder
 * 1 tablespoon cayenne powder
 * 1 tablespoon dried oregano
 * 1 tablespoon dried thyme

Directions

 * 1) Preheat oven 360°F.

Okra

 * 1) Place the vegetable oil in a large 6 – 8 quart stockpot.
 * 2) Fry the okra in half pound batches for 1½ to 2 minutes and drain on paper-lined sheet pan.
 * 3) Sprinkle with salt and allow to cool while you continue to fry the remaining okra.
 * 4) Once all the okra has been fried, heat a large saute pan over medium-high heat.
 * 5) Add the olive oil to the pan.
 * 6) Season the shrimp with the essence and add half of the shrimp to the hot pan.
 * 7) Sear the shrimp for 3 minutes, turning halfway through cook time.
 * 8) Transfer the shrimp to a platter and repeat with the remaining shrimp.
 * 9) Once all the shrimp are seared, remove from pan.
 * 10) Add the onion to the pan and cook, stirring occasionally, until wilted and translucent, 3 to 4 minutes.
 * 11) Add the garlic to the pan and cook for 30 seconds.
 * 12) Add the tomatoes, piri piri.
 * 13) 1 teaspoon of salt and the shrimp stock.
 * 14) Return the shrimp and okra to the pan and cover.
 * 15) Continue to cook the shrimp and 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.

Piri Piri

 * 1) Heat a small sauté pan over medium-high heat.
 * 2) Add 1 tablespoon of olive oil to the pan.
 * 3) Once the oil is hot, add the garlic and peppers to the pan.
 * 4) Saute, stirring often, until the edges of the garlic start to turn brown, 3 – 4 minutes.
 * 5) Add the lemon juice to the pan, and remove from heat.
 * 6) Place the contents of the saute pan in a blender and add the salt.
 * 7) Puree the peppers and garlic in a blender until mostly smooth.
 * 8) Drizzle the remaining ½ cup of olive oil through the feed tube of the lid of the blender.
 * 9) Let cool before using, and store refrigerated in airtight container. (yield ¾ cup)

Essence (Creole seasoning)

 * 1) Combine all ingredients thoroughly and store in airtight container.