Southern Shrimp and Okra Stew with Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g raw king prawns, peeled and deveined
- 300 g okra, sliced
- 1 onion, diced
- 1 green pepper, sliced
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 200 ml fish stock
- 1.5 tsp cajun seasoning
- 300 g long-grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 467 kcal
- Protein
- 30.6 g
- Carbohydrate
- 70 g
- of which sugars
- 7.7 g
- Fat
- 5.5 g
- of which saturates
- 1.2 g
- Fibre
- 5.9 g
- Salt
- 1.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion and green pepper for 6-7 minutes until softened.
- 2
Add the garlic cloves and cajun seasoning and cook for 1 minute, then stir in the okra.
- 3
Pour in the tinned chopped tomatoes and fish stock, bring to a simmer, and cook for 12-15 minutes until the okra is tender and the stew has thickened slightly.
- 4
Add the king prawns and cook for 3-4 minutes until pink and cooked through.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions, and serve the stew spooned over it.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.