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A close-up of Smothered Okra with Shrimp and Tomatoes in a rustic bowl.

Southern-Style Smothered Okra with Shrimp and Tomatoes

This Southern-style dish features tender okra and plump shrimp simmered in a rich, flavorful tomato-based sauce, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 2 garlic minced
  • 1 pound fresh or frozen okra sliced into 1/2-inch rounds
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 1 cup chicken or vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper optional
  • Salt and freshly ground black pepper to taste
  • 1 pound large shrimp peeled and deveined
For Garnish & Serving
  • Fresh parsley or cilantro chopped, for garnish
  • Cooked rice or grits for serving

Equipment

  • Large skillet or Dutch oven

Method
 

Cooking Steps
  1. Heat olive oil in a large skillet over medium heat, then sauté chopped onion, bell pepper, and celery for 8-10 minutes until soft and translucent.
  2. Stir in minced garlic for one minute until fragrant, then add sliced okra and sauté for 5-7 minutes to develop color and reduce mucilage.
  3. Pour in undrained diced tomatoes and broth, then stir in smoked paprika, dried thyme, cayenne pepper, salt, and black pepper.
  4. Bring to a gentle simmer, then reduce heat, cover, and cook for 15-20 minutes, stirring occasionally, until okra is tender and sauce thickens.
  5. Uncover, add peeled shrimp, and cook for 3-5 minutes until pink and opaque; do not overcook.
  6. Adjust seasonings as needed, then garnish with fresh parsley or cilantro and serve hot over rice or grits.

Notes

For best results, use fresh okra if available. If using frozen, ensure it is thawed and patted dry before adding to the skillet to prevent excess moisture.