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Place the peeled and deveined shrimp on a plate. Season generously with 1 teaspoon of Creole seasoning and mix thoroughly until the shrimp are well coated.

Heat a large pan or Dutch oven over high heat. Add 1 tablespoon of vegetable oil to the hot pan. Add the seasoned shrimp, ensuring not to overcrowd the pan (cook in batches if necessary). Quick-sear the shrimp for 1 to 2 minutes per side until they have developed a nice color but are still slightly raw. Remove the seared shrimp from the pan and set them aside.

In the same pan, add another 1 tablespoon of vegetable oil and the 1 tablespoon of butter. Add the 1 pound of fresh okra. Season the okra with salt and pepper. Cook for about 5 to 6 minutes, stirring occasionally, until the okra has a nice, slightly charred color. Remove the cooked okra from the pan and set it aside with the shrimp.

In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the 1 diced onion, 1 thinly sliced rib of celery, and 1/2 diced green bell pepper. Season these vegetables with 1 teaspoon of Creole seasoning. Add the 1 bay leaf. Sauté the vegetables for 2 to 3 minutes until slightly softened.

Stir in the 2 tablespoons of tomato paste. Continue to cook for another 2 to 3 minutes, stirring constantly, to develop rich, bold flavors.

Add the 4 minced cloves of garlic to the pan. Cook for an additional 1 to 2 minutes until fragrant, being careful not to burn the garlic.

Deglaze the pan by pouring in the 1/2 cup of white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Then, add the 1 1/2 cups of chicken stock. Bring the mixture to a simmer and let it cook on low heat for 5 minutes to allow the flavors to meld.

Return the cooked okra to the pan. Add the seared shrimp back into the pan with the simmering sauce. Let the dish cook for another 2 to 3 minutes, allowing the shrimp to finish cooking through and all the flavors to meld. Adjust the seasoning with a little bit of salt as needed before serving.


Place the peeled and deveined shrimp on a plate. Season generously with 1 teaspoon of Creole seasoning and mix thoroughly until the shrimp are well coated.

Heat a large pan or Dutch oven over high heat. Add 1 tablespoon of vegetable oil to the hot pan. Add the seasoned shrimp, ensuring not to overcrowd the pan (cook in batches if necessary). Quick-sear the shrimp for 1 to 2 minutes per side until they have developed a nice color but are still slightly raw. Remove the seared shrimp from the pan and set them aside.

In the same pan, add another 1 tablespoon of vegetable oil and the 1 tablespoon of butter. Add the 1 pound of fresh okra. Season the okra with salt and pepper. Cook for about 5 to 6 minutes, stirring occasionally, until the okra has a nice, slightly charred color. Remove the cooked okra from the pan and set it aside with the shrimp.

In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the 1 diced onion, 1 thinly sliced rib of celery, and 1/2 diced green bell pepper. Season these vegetables with 1 teaspoon of Creole seasoning. Add the 1 bay leaf. Sauté the vegetables for 2 to 3 minutes until slightly softened.

Stir in the 2 tablespoons of tomato paste. Continue to cook for another 2 to 3 minutes, stirring constantly, to develop rich, bold flavors.

Add the 4 minced cloves of garlic to the pan. Cook for an additional 1 to 2 minutes until fragrant, being careful not to burn the garlic.

Deglaze the pan by pouring in the 1/2 cup of white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Then, add the 1 1/2 cups of chicken stock. Bring the mixture to a simmer and let it cook on low heat for 5 minutes to allow the flavors to meld.

Return the cooked okra to the pan. Add the seared shrimp back into the pan with the simmering sauce. Let the dish cook for another 2 to 3 minutes, allowing the shrimp to finish cooking through and all the flavors to meld. Adjust the seasoning with a little bit of salt as needed before serving.
