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Fried Okra with Shrimp (Mozambique) (Emeril Lagasse) Recipe

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Fried Okra with Shrimp (Mozambique) (Emeril Lagasse)
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Ingredients
13
Count
Nutrition
2123
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Place the vegetable oil in a large 6 to 8 quart stockpot and heat to 360 degrees F.
  2. Fry the okra in half pound batches for 1 1/2 to 2 minutes and drain on a paper-lined sheet pan. Sprinkle with salt and allow to cool while you continue to fry the remaining okra.
  3. 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.
  4. Combine all ingredients thoroughly.
  5. Yield: 2/3 cup
  6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  7. Piri Piri:
  8. 1 tablespoon, plus 1/2 cup olive oil
  9. 5 cloves garlic, smashed
  10. 4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)
  11. 1/4 cup fresh squeezed lemon juice
  12. 1/2 teaspoon salt
  13. 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.
  14. 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.
  15. Yield: 3/4 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2122.87 Kcal (8888 kJ)
Calories from fat 911.12 Kcal
% Daily Value*
Total Fat 101.24g 156%
Cholesterol 245.41mg 82%
Sodium 3978.18mg 166%
Potassium 2596.76mg 55%
Total Carbs 251.78g 84%
Sugars 64.09g 256%
Dietary Fiber 21.98g 88%
Protein 51.36g 103%
Vitamin C 62.9mg 105%
Iron 6.3mg 35%
Calcium 241.9mg 24%
Amount Per 100 g
Calories 278.26 Kcal (1165 kJ)
Calories from fat 119.43 Kcal
% Daily Value*
Total Fat 13.27g 156%
Cholesterol 32.17mg 82%
Sodium 521.45mg 166%
Potassium 340.38mg 55%
Total Carbs 33g 84%
Sugars 8.4g 256%
Dietary Fiber 2.88g 88%
Protein 6.73g 103%
Vitamin C 8.3mg 105%
Iron 0.8mg 35%
Calcium 31.7mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 50.1
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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