Shrimp and okra go together like oysters and artichokes (which is to say, they’re made for each other). And to my mind it’s no coincidence that corn and tomatoes are at their peak around the same time as the okra. In this recipe, they all find themselves swimming happily in a broth scented with allspice and thyme, and zippy with fresh jalapeños. If you are leery of that much spice in the broth, leave out the jalapeños and just serve some chopped up alongside, for the daring ones among you.
If you want to make this a complete meal, add diced cooked potatoes or sweet potatoes to the stew, or serve it over rice.
Recipe information
Yield
makes 4 servings
Ingredients
Shrimp Stock
Preparation
Step 1
Heat 1 tablespoon oil and the butter in a large heavy-bottomed pot over medium-high heat. Add the onion and peppers and cook, stirring, for about 5 minutes. Add stock, tomatoes, garlic, and thyme and bring to a boil. In another skillet, heat the remaining tablespoon oil over high heat until very hot but not smoking. Add the okra and sauté for 4–5 minutes, tossing. When the okra is starting to brown a little, drizzle in the vinegar, toss, and add them to the tomato mixture. Reduce the heat and simmer the stew for about 15 minutes, then add the corn and shrimp and cook 5 minutes. Taste, and adjust the seasoning with salt, pepper, and hot sauce. Serve hot, sprinkled with sliced scallions and jalapeños.
Shrimp Stock
Step 2
Heat the oil over medium-high heat in a 1-gallon pot. When the oil is almost smoking, add the shrimp heads and shells and stir. Cook over medium-high heat for about 5 minutes, then add the onion, celery, and carrot, and cook for 5–7 more minutes, stirring frequently. Add all the other ingredients, whisking to mix in the tomato paste. Bring to a boil, then reduce the heat and simmer for about 1/2 hour. Let it cool; strain. You should have at least 1 quart. If you have more, you may reduce it to the desired amount (for a more concentrated flavor) or simply freeze the extra. If you have less, just add a little water.
