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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	quarts		-	-	-	-
okra	2		trimmed halved	66.0	14.9	3.86	0.38
salt	2	teaspoons		-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
large shrimp	2	lbs	peeled deveined	806.9352	0.0	179.5204	4.5333
spice essence	2	tablespoons		806.9352	0.0	179.5204	4.5333
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
tomato	2	cups	peeled seeded chopped	82.8	18.36	4.32	0.72
piri	1/3	cup		806.9352	0.0	179.5204	4.5333
shrimp stock	3/4		reduced	806.9352	0.0	179.5204	4.5333
parsley leaf	2	tablespoons	chopped	806.9352	0.0	179.5204	4.5333
cilantro leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104
olive oil	1	tablespoon		477.36	0.0	0.0	54.0
olive oil	1/2	cup		477.36	0.0	0.0	54.0
garlic clove	5		smashed	806.9352	0.0	179.5204	4.5333
chili pepper	4		stemmed chopped	5.0	1.1825	0.25	0.025
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
salt	1/2	teaspoon		-	-	-	-
paprika	2 1/2	tablespoons		47.94	9.1783	2.4038	2.1913
salt	2	tablespoons		-	-	-	-
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
black pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
onion powder	1	tablespoon		23.529	5.4593	0.7183	0.0718
cayenne powder	1	tablespoon		806.9352	0.0	179.5204	4.5333
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
thyme	1	tablespoon	dried	2.424	0.5868	0.1334	0.0403

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.