Smothered Okra and Shrimp Recipe | Soul Food Sunday

Smothered Okra and Shrimp Recipe | Soul Food Sunday – Indulge in a soulful culinary journey with our Smothered Okra and Shrimp recipe, perfect for a Soul Food Sunday. Join us as we combine succulent shrimp and tender okra in a rich, flavorful smothered gravy that’ll transport your taste buds straight to the heart of the South!

Ingredients:
1 Lb. Fresh-Cut Okra; slice into desired pieces
2 Tomatoes, diced
1 lb. Colossal Raw Shrimp; peeled and deveined
1 lb. Large Raw Shrimp; peeled and deveined
1 tbsp. Garlic Paste; or 4 Garlic cloves, minced
½ Cup Roughly Chopped Onions
AB’s All Purpose Seasoning – https://smokinandgrillinwitab.com/product/all-purpose-seasoning/
1 tsp. Kosher Salt
½ tsp. Course Black Pepper
2 Tbsp. Branch and Vine Garlic Infused Olive Oil – https://www.branchandvineupland.com/collections/fig/products/garlic-oil
2 tbsp. Tomato Paste
2 tbsp. Creole Kick – https://sweetsmokiejoe.com/shop/ols/products/creole-kick
2 Cups Chicken Broth or Stock
1 tsp. Ground Ginger
1 tsp. Cumin
1 tsp. Red Pepper Flakes; optional
1 tsp. Dried Basil
1 tsp. Dried Parsley
3 Bay Leaves

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okay folks after looking at that thumbnail you know what I mean and read that title you know what we about to do I’m going just say it like this we going back to the roots folks smothered okra and shrimp let’s get it all right so look come over here and go over some of these ingredients right here listen you know that’s some kind of broth or stock right you could just look at that look we got that okra and then for those of you guys that don’t know how to pick the okra I’m going to show you how you do it listen when you go into your okra and this goes out to Kenneth Temple check this out you go like this and it kind of like when you roll it back and forth you hear it like making some kind of like Barrel seeds or whatever it’s like rolling when you hear those you know those are good right we got shrimp I got two different sizes look I got a regular Lars and I got jumbo but that’s them right there they’ve already been cleaned and dried then we got paste you know what I’m not going to go over everything obviously that’s onion tomato right then I got some seasoning listen the full ingredient list will be down in the description box below so the first thing I’m getting ready to do is I’m going to make me myself some room I’ve already obviously you know diced down my onion I’m going to go ahead and do my my tomatoes and all of that it’s just like a little bit of prep okay so look I’m going to go ahead and start just dicing down you know my tomatoes [Music] right all right so what I’ve been doing is like I said I’ve already cleaned these right so what I’m doing is I’m just cutting them down keeping them about the same size didn’t really want to bore you guys just thought I’d take care of some of this you know you can look inside of here you can see the size I’m doing I just got a couple of more all right look now that I have this already cut down what I’m getting ready to do is take this to the sink I’m going to rinse this that’s going to help get rid of some of the sliminess too okay so put a little heat underneath my pan first thing we going to do is we’re going to start off by working with this uh with the shrimp right now this is an infused olive oil I probably put about a couple of T tablespoons of olive oil in there this is 2 lbs of shrimp remember I went jumbo and large this pan is big enough so that I can get full coverage on the bottom with it all right right so we just go ahead get this going okay so look I’m it’s time for me to go ahead and do my seasoning right you don’t need a whole lot of time when you know cooking cuz it’s going to be time to click flip them over but look I keep white pepper in this one hence this is why this is white and black pepper in this one right this is my meal I’m getting ready to just put a light zesting coating whatever you guys want to call it on top of this and then I’m getting ready to flip oh and I want to put a little bit of salt right a generous Pence just over the top maybe two right we leave it like that now I’ll take my tongs you know what I mean and then we’ll start you know giving some of these a flip you can see when they start turning pink you know they ready okay so I want you guys to pay attention to this you see that right there that’s the seasoning I put on there and just the outer shell but you know look how that look right there that’s what you want to see remember it doesn’t take long for any shrimp to cook right I say Max probably about 2 minutes if you want them to be like succulent so now I just take them all out I went ahead and wash my bowl if I hadn’t said it already you guys have been following me for a minute you know I like to say you guys got to have that soapy water at the ready right I wash my dishes as I go all right look at that right there you hear that you can see the fine just moving around that’s what you want so if you guys got one in other type of pans if you don’t have one of these you leave with your onions right just the acid that’s inside of the onions that’s going to pick everything up and so now we starting to build flavor right we got that shrimp flavor in the inside already look I just like to give that a little Head Start look at that it’s like bleach white right on that onion look when I bring it over here I’ll bring it around so you guys can see see it’s starting to pick that up o we look at that flavor folks all right now we going to bring the ochre to the dance look at what we doing folks where all my people from down south at so after I get this mixed around you can see it might look like you get a little bit on the slimy side you know when you put it in here but remember I got a big pan right so I want to get maximum contact on the bottom got some onions going I’m going to put this lid on the top and I’m going to let it go for about I’m going to say about 15 minutes you know what I mean then I’m going to probably stir it in about 7 to 8 minutes but we just going to let it stay like that and we’re goingn to create something magical folks [Music] after 15 minutes this is what we working with nice everything getting soft it’s on its way right now I’m getting ready to go ahead and add my tomatoes can you see where we going with it folks I’m going to be using my look this is my AP I’m going go ahead and just add a little bit you know I mean I don’t want to overpower anything listen we wanted to you know have them original flavors to it we want this to replicate something down south right so once you got it all mixed up here oh yeah now I’m going to come with my tomato paste okay so you just saw that the tomato paste was there right so now we go ahead and add that remember using the right tool for the job instead of just trying to take it out with a spoon I want to get it all look at that right there cuz when we give you a recipe we don’t want to leave nothing No Man Behind and in this case since we cooking no flavor behind now I’m going to come with my Creo kick this is my tool of choice any Creole or cin seasoning you would like more so on the Creo side would probably be the way I’d like to go you know what I mean just to keep this a little bit more on the authentic side right now I’m going to come with my garlic now garlic always look this is the garlic paste I’m going to put that right there on [Music] top now we getting ready to come with our chicken stock all right so let’s start introducing that hey I’m going to tell you a funny little story real quick I remember one time my mama was making this and when she made it she made it using some water and my grandma just happened to look and say I know you didn’t just make that with water and my mama said nah I didn’t and then my granny said I know you did cuz I know we ain’t got no chicken stock I’mma put this lid on top and we going to go for about 30 minutes and check it out sometime it depends it depends I don’t know why like that sometime it take 30 minutes sometime it take 40 minutes never no longer than for pardon me never no longer than 45 so we put this on the top like that we got a nice little simmer now we let it work all right folks let’s go ahead and take a look at it I can tell you this though I went about 35 minutes and I stirred it a couple of times throughout the cook right so I just took out my bay leaves just a second ago you know I mean but this is what you’re going to end up with right now remember we had that shrimp right I’m going to go ahead and add that back and anything that leaked out we want all of that flavor folks now we add that to the game oh we all right so what I’m going to do is I’m going to put my lid on I’m just going to let it cook super slow you know really it’s just like to warm up my shrimp right just 3 minutes all right so look now is the time to get down right if you look at that I’m going to go ahead and just hit it like this and just pick it up like that again I’m just teasing y’all you see that right there that right there is fire I cook that you know that ochra down look we got that flavor in there and all of that so now I’m just going to take some of this and just kind of like just run this around like the edge and I know you guys have been following me want probably asking this question right now like hey he didn’t put no and deoy sausage in it for once I’m going just go ahead and go this way and just keep it old school all right folks look now it’s time to get in here and get some of this right I really don’t know where to begin I’m going go ahead and just take a little bit of this this rice now we going to look for one of these ah there we go we ain’t got to look far you know look long right that’s that million dollar Spoonful right there you see that hey so I’m not going to overt talk it for show Cheers y’all hey folks you know uh every time I make this this right here just blows me back you know what I mean uh just the flavors and I don’t know how to describe it listen you lose a lot of that sliminess you know that what we usually what runs everybody away from ochre you got to try it this way then if you guys here’s another thing too you can always just fry your ochre and ser serve them as like a little finger food they great like that too you know with some seasoned flour or some cornmeal to season you know what I mean those work out too but for this right here if you do it the way I done it right here this puts a whole lot of flavor I will say because I’m a meat man I would have liked to have had you know what I mean just in this one particularly just some andoy sauces pardon me but this right here uh hey that’s fire now talk to me down in the comment section below if you new to my channel let me just take this time to say thank you for watching this video don’t forget to like smash that subscribe button and tell everybody out there check this out there’s a channel out here to simplifying these recipes and taking the mystery out of cooking and you know what I’m about to do folks I’m about to walk off and sit down and give me some Kool-Aid and I’m going watch TV I’m out folks peace