Cajun Shrimp (or Tempeh) Saute
with roasted okra

Name: Cajun Shrimp (or Tempeh) Saute
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined ((Sub chopped chicken breasts if you don't eat shellfish)); 3 cloves Garlic, minced; 1 Red onion (small), sliced; 1 Bell peppers, red, sliced; 1 Green bell pepper, sliced; 1/2 pint Cherry / grape tomatoes, halved; 1/4 bunch Cilantro, chopped; 2 Tbsp Cooking oil; 2 Tbsp Tomato paste; 1/2 tsp + 1/2 tsp Cajun seasoning; 1/4 cup Water; 1/2 tsp Coriander; 1/2 Lemon, juice of; to taste Salt and pepper; 1 lb Okra, trimmed and halved; 2 Tbsp Cooking oil; 1/2 tsp Coriander; Salt and pepper

Active: 35 min Total: 40 min

Original

Roasting okra is a great way to make this healthy veg a whole lot less slimy. This simple side dish is the perfect pairing to the Cajun flavors of our shrimp or tempeh saute. Enjoy this saute with the last of summer bell peppers.
Smarts: We use just a splash of water to deglaze our pan in this dish. It helps scrape up all the delicious brown bits and forms a simple sauce.

Proteins

Shellfish, Tempeh

Cuisines

American - Southern

Ingredients

Metric

Servings:

Cajun Shrimp:

Shrimp - 1 lb , peeled and deveined ((Sub chopped chicken breasts if you don't eat shellfish))
Garlic - 3 cloves , minced
Red onion (small) - 1 , sliced
Bell peppers, red - 1 , sliced
Green bell pepper - 1 , sliced
Cherry / grape tomatoes - 1/2 pint , halved
Cilantro - 1/4 bunch , chopped
Cooking oil - 2 Tbsp
Tomato paste - 2 Tbsp
Cajun seasoning - 1/2 tsp + 1/2 tsp
Water - 1/4 cup
Coriander - 1/2 tsp
Lemon - 1/2 , juice of
Salt and pepper - to taste

Roasted Okra:

Okra - 1 lb , trimmed and halved
Cooking oil - 2 Tbsp
Coriander - 1/2 tsp
Salt and pepper -

Prep

Shrimp - Defrost, drain, and pat dry with paper towels.
Garlic / Onions / Peppers / Tomatoes / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
Okra - Trim off ends and then slice in half lengthwise. Spread out onto a sheet pan in one even layer.

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Make

Heat oven to 450F (232C) degrees.
Toss okra with oil. Roast for 20 minutes, shaking once midway through.
Heat a saute pan over medium-high heat. Add cooking oil and then tomato paste and first part of Cajun seasoning to the heated oil. Mix into the oil.
Add in shrimp and toss to coat with tomato paste. Saute for ~4 minutes and then remove from pan.
Return pan to heat. Pour in water to deglaze the pan, scraping up the brown bits from the shrimp and tomato paste. Add in onions and garlic and saute until softened, ~3 minutes.
Add in peppers and saute for another 4 to 6 minutes, until peppers are mostly tender (but still crunchy). Add in second part of Cajun seasoning and coriander.
Return shrimp back to pan. Toss through and then take off heat. Fold in halved tomatoes, and squeeze in lemon juice. Season to taste with salt, pepper, and more spices. Garnish with cilantro.
When okra is done, season with coriander. Lightly salt and pepper and toss everything through. Enjoy with shrimp saute!

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