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Okra and Shrimp Stew


  • 1 lb Mambo okra
  • 1 lb of peeled and deveined shrimp
  • 3 Tbsp olive oil
  • 3 Tbsp butter
  • 1 medium onion, chopped
  • ½ green bell pepper, seeded and coarsely chopped
  • ½ yellow bell peppers, seeded and coarsely chopped
  • 4 medium tomatoes, peeled, seeded and chopped
  • ½ cup dry white wine
  • 2 Tbsp lemon juice
  • Fresh parsley, chopped
  • 1 tsp Cajun seasoning
  • Salt and pepper to taste


  • Heat the oil and butter in a large skillet until the butter is melted.
  • Add the onion and bell peppers. Toss to coat evenly.
  • Stir in the okra and cook over medium heat until the onion is translucent.
  • Add the tomatoes, wine, lemon juice, parsley and Cajun seasoning.
  • Simmer, stirring occasionally, until the tomatoes soften.
  • Taste and add salt and pepper as needed.
  • Add the shrimp and continue cooking for 3-4 minutes, or until the shrimp turns pink and opaque.
  • Serve with hot cooked rice.