Cajun Shrimp and Okra

 

1 lb jumbo raw shrimp, peeled and deveined

8 oz fresh okra (halved lengthwise)

4 to 6 tablespoons cold butter 

1 teaspoon Worcestershire sauce

1cup chicken broth

4 cloves minced garlic

2 tbsp hot sauce

1 tbsp Cajun seasoning (divided) 

1 tbsp brown sugar

2 tbsp fresh lemon juice

2 tbsp canola oil

Cooking Steps

Sear okra cut-side down in oil and a sprinkling Cajun seasoning for 5–7 minutes until charred; set aside.

Melt part of the butter in the same skillet, add garlic, hot sauce, brown sugar, remaining Cajun seasoning, and pepper; then pour in broth, Worcestershire sauce, and lemon juice.

Simmer the sauce for 5 minutes until slightly thickened.

Cook shrimp in the bubbling sauce for about 3 minutes until pink. 

Stir in remaining cold butter until glossy and emulsified, then fold back in the charred okra and heat through.

Serve over cooked rice.