Tasting Table SF: Smothered Okra-and-Gulf Shrimp Stew 


| Recipes | Jessica Battilana

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


Smothered Okra-and-Gulf Shrimp Stew

Yield: 4 to 6 servings

  • 1 pound 16- or 20-count Gulf shrimp, peeled and deveined, shells reserved

    1 cup diced thick-sliced bacon, about 6 slices (½ pound)

    1 medium white onion, diced

    1 large garlic clove, finely chopped

    2 tablespoons tomato paste

    3 cups diced ripe tomatoes (canned is fine)

    1 cup tomato sauce

    1 pound okra, cut into ½-inch pieces (about 3½ cups)

    1 bay leaf

    1 tablespoon salt, plus more for seasoning

    Pinch cayenne pepper



1. Put the shrimp shells in a medium saucepan and cover with 2 quarts of water. Bring to a boil over high heat, then reduce so the liquid is simmering; let simmer 20 minutes while prepping the rest of the ingredients. Strain and reserve.

2. Heat a 6-quart pot, preferably cast-iron, over medium heat and add the bacon. Cook, stirring occasionally, until the bacon has started to crisp, about 5 to 7 minutes. Add the onion and cook until it has begun to soften, about 5 minutes. Add the garlic and tomato paste and cook for another 5 minutes, stirring constantly so that the tomato paste doesn't burn. Add the tomatoes, tomato sauce, okra, bay leaf and 3 cups of the reserved shrimp stock.

3. Bring to a boil and let simmer for about 20 minutes or until the okra is tender; if the stew becomes too thick, add more of the reserved shrimp stock. Add the shrimp, 1 tablespoon salt and the cayenne and cook for another 10 minutes. Add more salt if necessary and serve over steamed rice.

  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Close Button
Love to cook?
Tasting Table Join