Creole Shrimp and Okra

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Creole Shrimp and OkraRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Think of this main as shrimp and grits with a distinctly Cajun attitude. Halved okra not only looks gorgeous, but it'll also give off less "slime" than chopped okra. Let the vegetables caramelize a bit in the pan for a richer base.

Serves 4


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3 cups unsalted chicken stock (such as Swanson)
1 cup 2% reduced-fat milk
3 garlic cloves, finely chopped
1 bay leaf
1 cup stone-ground polenta or grits
1/2 teaspoon kosher salt, divided
1 1/2 tablespoons olive oil
2 cups fresh okra, trimmed and halved lengthwise
1 cup vertically sliced onion
3/4 cup diagonally sliced celery
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
3 cups fresh marinara sauce
1/2 cup water
1 1/2 tablespoons red wine vinegar
2 green onions, thinly sliced


Active: 25 Minutes
Total: 30 Minutes

1. Bring stock, milk, garlic, and bay leaf to a boil in a large saucepan over medium-high heat. Add polenta and 1/4 teaspoon salt, stirring constantly with a whisk. Reduce heat to medium-low; cook 20 minutes or until thickened, stirring occasionally. Discard bay leaf. Cover and keep warm.

2. Heat a large skillet over high heat. Add oil; swirl to coat. Add okra, onion, and celery; cook 2 to 4 minutes or until browned (do not stir). Add remaining 1/4 teaspoon salt, shrimp, red pepper, and black pepper; cook 2 minutes, stirring occasionally. Stir in sauce and 1/2 cup water; bring to a simmer. Cook 3 minutes or until shrimp are done. Stir in vinegar.

3. Place 1/2 cup polenta in each of 4 bowls; top each serving with 1 1/2 cups shrimp mixture. Sprinkle evenly with green onions.

Created date

May 2016

Nutritional Information

Calories 548
Fat 18 g
Satfat 3.1 g
Monofat 11.4 g
Polyfat 2.1 g
Protein 30 g
Carbohydrate 68 g
Fiber 10 g
Cholesterol 148 mg
Iron 4 mg
Sodium 694 mg
Calcium 286 mg
Sugars 18 g
Est. Added Sugars 0 g