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Shrimp and Okra Etouffee

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Ingredients

Adjust Servings:
2 lb Shrimp, peeled & deveined
2 cup Okra cut
.33 cup Infused Coconut Oil equivalent to 1/3 cup
.33 cup Celery cut thinly
.33 cup Mixed Sweet Peppers diced into medium pieces
.33 cup Green Peppers diced into medium pieces
14.5 oz Diced Tomatoes equivalent to 1 can
To make the shrimp marinade
2 tbsp Oil grapeseed oil recommended
3 tbsp Dried Cannabis
1 tbsp Garlic minced
2 tbsp Paprika
.5 tsp Sea Salt
.25 tsp Black Pepper
.25 tsp White Pepper
1 Bay Leaf
14.5 oz Tomato Juice equivalent to 1 can
3 tbsp Worcestershire Sauce
1 tbsp Lemon Juice

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Shrimp and Okra Etouffee

By April Semien

A delicious seafood and veggie medley

  • 100 min
  • Serves 4
  • Medium

Ingredients

  • To make the shrimp marinade

Directions

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In a large bowl, mix all shrimp marinade ingredients. Add peeled, deveined shrimp to the marinade, making sure that all the shrimp are evenly coated. Set aside in refrigerator for 30 mins.

In a large heavy skillet, add 4 tablespoons of infused coconut oil over high heat. Saute okra, mixed peppers, celery, and bell peppers in the hot oil until slightly softened. This will take about 4 minutes. Transfer veggies to a large bowl.

In the same skillet, add 2 tablespoons infused coconut oil. Sear marinated shrimp for 2 to 3 minutes on each side.  Keep the rest of the marinade.

Once shrimp is cooked, add veggie mixture, remaining marinade from shrimp and drained tomato juice to the skillet. Lower heat and mix all ingredients.  Cover and simmer for 15 minutes. For higher potency, add 1 tablespoon infused coconut oil and simmer.

For thicker sauce, while simmering, slowly pour in cornstarch slurry (1 tablespoon cornstarch dissolved into 2 tablespoons cold water). Make sure to whisk while pouring sauce, as it will thicken up quickly.

Remove from heat, garnish and serve over jasmine rice.

Steps

1
Done

TO MARINATE THE SHRIMP

In a large bowl, mix all shrimp marinade ingredients. Add peeled, deveined shrimp to the marinade, making sure that all the shrimp are evenly coated. Set aside in refrigerator for 30 mins.

2
Done

In a large heavy skillet, add 4 tablespoons of infused coconut oil over high heat. Saute okra, mixed peppers, celery, and bell peppers in the hot oil until slightly softened. This will take about 4 minutes. Transfer veggies to a large bowl.

3
Done

In the same skillet, add 2 tablespoons infused coconut oil. Sear marinated shrimp for 2 to 3 minutes on each side. Keep the rest of the marinade.

4
Done

Once shrimp is cooked, add veggie mixture, remaining marinade from shrimp and drained tomato juice to the skillet. Lower heat and mix all ingredients. Cover and simmer for 15 minutes. For higher potency, add 1 tablespoon infused coconut oil and simmer.

5
Done

For thicker sauce, while simmering, slowly pour in cornstarch slurry (1 tablespoon cornstarch dissolved into 2 tablespoons cold water). Make sure to whisk while pouring sauce, as it will thicken up quickly.

6
Done

Remove from heat, garnish and serve over jasmine rice.

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