Ingredients

• 2 quarts vegetable oil, for frying
• 2 pounds okra, both ends trimmed and halved lengthwise
• 2 teaspoons salt
• 4 tablespoons olive oil
• 2 pounds peeled and deveined large shrimp (size 21 to 25 count)
• 2 tablespoons Essence, recipe follows
• 1 cup finely chopped onion
• 1 tablespoon minced garlic
• 2 cups tomatoes, peeled, seeded and chopped
• 1/4 cup Piri Piri, recipe follows
• 3/4 cup reduced shrimp stock
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh cilantro leaves

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Piri Piri:

1 tablespoon, plus 1/2 cup olive oil

5 cloves garlic, smashed

4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)

1/4 cup fresh squeezed lemon juice

1/2 teaspoon salt

Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.

Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container.

Yield: 3/4 cup