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1
Preheat oven 360F.
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2
Place the vegetable oil in a large 6-8 quart stockpot.
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3
Fry the okra in half pound batches for 1-1/2 to 2 minutes and drain on paper-lined sheet pan.
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4
Sprinkle with salt and allow to cool while you continue to fry the remaining okra.
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5
Once all the okra has been fried, heat a large saute pan over medium-high heat.
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6
Add the olive oil to the pan.
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7
Season the shrimp with the Essence and add half of the shrimp to the hot pan.
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8
Sear the shrimp for 3 minutes, turning halfway through cook time.
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9
Transfer the shrimp to a platter and repeat with the remaining shrimp.
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10
Once all the shrimp are seared, remove from pan.
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11
Add the onion to the pan and cook, stirring occaionsally, until wilted and translucent, 3 to 4 minutes.
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12
Add the garlic to the pan and cook for 30 seconds.
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13
Add the tomatoes, Piri Piri.
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14
1 teaspoon of salt and the shrimp stock.
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15
Return the shrimp and okra to the pan & cover.
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16
Continue to cook the shrimp & okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes.
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17
Remove the cover from the pan and add the parsley and cilantro, stir to blend.
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18
Serve over hot steamed rice.
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19
Piri Piri Sauce:.
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20
Heat a small saute pan over medium-high heat.
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21
Add 1 Tablespoon of olive oil to the pan.
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22
Once the oil is hot, add the garlic and peppers to the pan.
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23
Saute, stirring often, until the edges of the garlic start to turn brown, 3-4 minutes.
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24
Add the lemon juice to the pan, and remove from heat.
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25
Place the contents of the saute pan in a blender and add the salt.
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26
Puree the peppers and garlic in a blender until mostly smooth.
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27
Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender.
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28
Let cool before using, and store refrigerated in airtight container; yield 3/4 cup.
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29
Emeril's ESSENCE Creole Seasoning (also refered to as Bayou Blast):.
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30
Combine all ingredients thoroughly and store in airtight container.
