- 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
Place the vegetable oil in a large 6 to 8 quart stockpot and heat to 360 degrees F.
Once all of the okra has been fried, heat a large saute pan over medium-high heat. Add the olive oil to the pan. Season the shrimp with the Essence and add half of the shrimp to the hot pan. Sear the shrimp for 3 minutes, turning halfway through the cook time. Transfer the shrimp to a platter and repeat with the remaining shrimp. Once the shrimp are all seared, add the onion to the pan and cook, stirring occasionally, until wilted and translucent, 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Add the tomatoes, Piri Piri, 1 teaspoon of salt and the shrimp stock. Return the shrimp and okra to the pan and cover. Continue to cook the shrimp and okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes. Remove the cover from the pan and add the parsley and cilantro, stir to blend, and serve over steamed white rice
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.
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