Mozambique Fried Okra with Shrimp

Ingredients

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.