Mozambique Fried Okra with Shrimp

Ingredients
Prepare the okra Piri Piri ESSENCE(Creole Seasoning)
 * 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, spice
 * 1 	cup onions, finely chopped
 * 1 	tablespoon garlic, minced
 * 2 	cups tomatoes, peeled, seeded and chopped
 * 1/3 	cup piri-piri
 * 3/4 	reduced shrimp stock
 * 2 	tablespoons fresh parsley leaves, chopped
 * 2 	tablespoons fresh cilantro leaves
 * 1 	tablespoon olive oil
 * 1/2 	cup olive oil
 * 5 	garlic cloves, smashed
 * 4 	cayenne chili peppers, stemmed, ribs and seeds removed and rough chopped or other red hot peppers
 * 1/4 	cup fresh lemon juice
 * 1/2 	teaspoon salt
 * 2 1/2 	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.
 * 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.