Images © Noel Cunningham
“This is a healthy twist on a popular Caribbean dish – steamed fish and okra – but this time I’m leaving out the fish. I love shrimp and I love okra so combining these two ingredients was a no brainer.” – Chef Noel Cunningham, Cuisine by Noel
Course: Main Dish, Seafood, Vegetables
Cuisine: Caribbean, Jamaican
- 1 lb shrimp peeled and deveined
- Salt & pepper to taste
- 1 pk. Grace Fish Tea Soup Mix or 1 cup fish stock
- 2 cups okra sliced
- 2 cups water
- 1/2 cup coconut milk
- 1/2 small onion julienne
- 1 scotch bonnet pepper
- 3 sprig thyme
- 2 stalks escallion
- 1 medium carrot
- 2 cloves garlic
- 2 Tbsp. olive oil
Marinate shrimp with salt and pepper and set aside. In a bowl, mix together fish tea mix or fish stock with water, strain to remove noodles and set aside.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add bell peppers, onion, scotch bonnet pepper, carrot, garlic and okra, stirring occasionally until just beginning to soften, about 3 minutes. Add fish stock, coconut milk, butter, scallion and thyme. Bring to a boil.
Add shrimp to sauce, lower flame and cook for 3 to 5 minutes until shrimp turns pink and just cooked through (If overcooked, shrimp will become rubbery). Remove from heat.
Serve with rice or Jamaican water cracker.