If you’ve seen any of my recent posts about the garden, then you may have noticed our overabundance of okra that we have growing out there lately. I found a photo of a shrimp and okra bowl and decided we could try to make it ourselves, and so we did. This is great because it’s basically a one-pan meal as well, besides cooking the rice to put the gumbo over.
We have so much okra out in the garden, so I sent Justin out to get the okra for the recipe. I don’t like going out there in the summer (and whatever the calendar says, it’s still summer in South Texas) because there are always a lot of wasps out there and I am terrified of wasps. So during the warm months when the wasps are most active, I don’t do much in the garden. I don’t even go in the backyard much because of the wasps and the heat.
Start by preheating the broiler in the oven and lining a baking sheet with foil to make cleanup quicker and easier. In a small mixing bowl, combine 1 tablespoon of oil, the cornmeal, and sliced okra stirring to coat the okra. This was one of the first times we used okra from the garden, and quickly learned that you want the okra to be about 3-4 inches. When they get longer, they get stringy and lose a lot of their flavor.
Put the bell pepper halves and okra on the lined baking sheet with the skin side up and broil for about 10 minutes. The original recipe had a red bell pepper in it, but we had trouble finding one at that time so used a yellow pepper and it still turned out delicious.
After 10 minutes, wrap the bell pepper in foil and let it sit for another 10 minutes to let it continue to cook by steaming in the foil. Then chop the pepper into bite-sized pieces.
In a medium-sized mixing bowl, combine the honey and creole seasoning then coat the shrimp and add it to the pan. I prefer to go ahead and take the tail off the shrimp before cooking because it is easier to eat in the end. Put the shrimp and okra back under the broiler for another 8-10 minutes flipping the shrimp halfway through.
Combine the cooked pepper, okra, and shrimp with the tomato, sliced onion, parsley, celery, red wine vinegar, and salt. This is when I wish the herb garden lasted longer and we could have used some fresh parsley from the garden.
Cook the rice as directed and serve the shrimp and okra over the rice.
- 1 cup brown rice
- 2 1/2 tbsp olive oil
- 2 tbsp cornmeal
- 10 oz fresh okra halved lengthwise
- 1 bell pepper sliced in half
- 2 tsp honey
- 1 tsp creole seasoning
- 8 oz shrimp peeled and deveined
- 1 1/2 cups tomato chopped
- 1/2 cup red onion sliced
- 1/2 cup parsley leaves
- 1/4 cup celery sliced
- 1 tbsp red wine vinegar
Preheat the broiler to high and line a baking sheet with foil
Cook rice according to directions
In a small bowl combine 1 tbsp oil, cornmeal, and okra
Place okra and bell pepper on baking sheet and broil 10 minutes
Take the pepper and wrap it in foil to rest for 10 minutes then chop
In a medium bowl combine the honey and creole seasoning and coat the shrimp
Add the shrimp to the pan with the okra and boil again for 8-10 minutes, flipping the shrimp halfway through
Combine okra, bell pepper, shrimp, and remaining ingredients
Serve over rice
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