Stewed Okra and Tomatoes with Shrimp

Name: Stewed Okra and Tomatoes with Shrimp
Ingredients: 2 cups canned, fire-roasted tomatoes; 1 pound fresh okra, tops trimmed and split; 1 pound jumbo shrimp, peeled and deveined; 3 tablespoons extra-virgin olive oil; 1 teaspoon smoked paprika; 2 teaspoons Creole seasoning; 1 green bell pepper, diced; ½ medium yellow onion, sliced thin; 2 cloves garlic, minced; ¼ cup celery, diced; Kosher salt and fresh ground pepper; ½ teaspoon cayenne pepper; 2 teaspoons fresh thyme; ½ cup low-sodium chicken broth

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

1 pound fresh okra, tops trimmed and split
2 cups canned, fire-roasted tomatoes
3

Dinner
Gluten-free

Method

Combine shrimp, Creole seasoning and smoked paprika in a medium bowl and toss to combine.
Heat one tablespoon of the olive oil in a large cast-iron skillet over medium- high heat.
Add seasoned shrimp to the skillet, and cook until just opaque.
Transfer shrimp to a bowl, and set aside until ready for use. Don’t clean the skillet.
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