Yield: 4-6 servings
1 pound – 16/20 count gulf shrimp
1 cup thick-sliced bacon, diced
1 cup onions, diced
1 tbsp garlic, minced
2 tbsp tomato paste
8 cups okra, cut into 1/2 in. pieces
3 cups ripe tomatoes, diced
1 cup tomato sauce
1 each bay leaf
1 quart shrimp stock, see below
1 tbsp salt
pinch cayenne pepper
Start by peeling and deveining the shrimp; after the shell is off run a knife along the back side of the shrimp and remove the vein.
Put the shells in a pot and cover with 2 quarts of water, bring to a boil and let simmer while prepping the rest of the ingredients.
Heat a 6 quart pot, preferably cast iron, on medium heat and add bacon; cook until bacon has started to crisp.
Add in the onions and cook for five minutes or until onions have begun to wilt.
Add in garlic and tomato paste. Cook for another five minutes, stirring constantly so that the tomato paste doesn’t burn.
Add in tomatoes, tomato sauce, okra, bay leaf and 1 quart of the shrimp stock (strained from the shells).
Bring to a boil and let simmer for 20-30 minutes or until okra is tender; if needed add more stock if stew becomes too thick.
Add in shrimp, salt and cayenne. Cook for another 10 minutes. Check for seasoning and serve over steamed rice.
For Justin Simoneaux’s full story, Click Here