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Creole Shrimp and Okra

Photo: Jennifer Causey; Styling: Claire Spollen

Active time 25 mins
Total time 30 mins
Yield

Serves 4

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.

Ingredients

  • 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
  • Snapper Fra Diavolo

Nutrition 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

How to Make It

  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.

    Peeling, Deveining, and Butterflying Shrimp
  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.