Southern Smothered Okra and Shrimp Recipe

okay folks listen summer is amongst us right so listen I got to keep it truth to how I think and what I show you guys right so listen today we're going to do a smother you know listen listen to this this is a southern smothered okra and shrimp and if you know me you know we got to add a little uy to it let's get it okay so look first thing I'm going to do is we going to fly over some of these ingredients right here and now don't let this get you you know get you uh in a uproar cuz it look like it's a lot right I use these bowls cuz I'm going back to the basics if you measure out all of your ingredients and you set them aside like this then you arrange them how when you cooking you use them if you put them in that order I promise you cooking is not going to be a chore right all right so I don't know if you guys was able to see it but you know what we got some shrimp right here you guys can load it up however you want to and don't forget the full ingredient list will be on my website that's smoking and Grilling with a.com and that's wab.com now what I'm getting ready to do is I'm getting ready to prep my my OCH right so I'm going to bring this over here we'll just stage it like this I'm going to use the same Bowl I've already washed and cleaned these all right before we do this listen like I say I'm going back to the basics so if you take pay attention right here listen before you cook this is just my advice to make everything super easy always have yourself some hot soapy water right so as I dump these and I'm using these I usually put them there anytime something is cooking I wash it and then I put it you know so it to start drying that way when I'm done cooking I'm done with it now everybody that eat they can wash their own plates of dishes now we doing ochre right so I I'm interested in hearing what everybody going to say about the ochre like like oh I don't like okra all that all kind of stuff but it's funny I get so many people to tell me that yet they eat the okra and everything that I make I try to put okra in it unless you got an allergic reaction to it right so listen I'm cutting these down into a bsize piece right so that's good obviously I'm not going to use the bulkhead and the tail part I discard so listen I'm not going to bore you guys I'm just getting ready to just run through this real quick now that we done the ochre right you guys can just see it right now we going to go ahead and prep these uh these Tomatoes now I just want to talk to you guys about this right here once you make it you can make it like this you know you can always substitute your tomatoes with like canned tomatoes like fire roasted or something like that this right here I'm just trying to get into the habit of cooking more making videos using fresh you know ingredients right so obviously you saw them cook to the you know I mean hook to the uh to the vine right hey I got a little fact for y'all you probably won't believe this but you see this little piece right here that I'm pulling off of here if I can get it with these gloves on if I can get it off do you know that little sticker right there is edible I think it has to be I don't know the jurry is still out in my mind but that's just a little I'm going just call that a fun fact now what I'm getting ready to do is I'm just getting ready to cut this down into some slices you know what I mean cuz what I want to do is I want to dice it right I'm going to show you like this way you know what I mean we got them here now listen you can cut this centerpiece out of here here like this this is for those who really want to get in there and not for it to be so I guess tomato pasty right I like to leave it in there I'm just showing you and then I just cut this down into like you know DIC pieces like this and then when we let this simmer and cook these firm pieces right here get nice and soft right super easy you got to do it any kind of way you want to and then I'm going to show you one time before we cut break away from this this is what it looks like if you don't take the center part out with all the seeds I like it all you know what I mean so that's the way it look it just going to have a little bit of the seed in there too you know what I mean so then you can take this get yourself a bowl right and then what you do is just take it and start putting it all in here like that now like again I'm not going to bore you you know what you cut them down to the size that you like I like the bigger size I like to have a little texture you know what I mean and I like to be able to see it I don't want it to be 100% disintegration right so that size let me finish up the rest and then we move on to the next now check it out fam I know y'all heard me at the very beginning I said if you know me we going to have a little Ando in here now just to give those who don't even do this pork you know what I mean uh this is a chicken and deoy very very flavorful it's made by uh hofe if you guys can find it you know what I mean I don't want to Gat keep nothing from nobody I want you guys to be able to make exactly what I make and I want it to taste true and good you know what I mean so this is it right here all right so look rough Chop on the onion obviously even these layers how you know how onion is layer it's going to separate spread out releases you know flavor into the pot right next thing we going to do is we're going to go ahead and season up you know our shrimp right so I'm going to do it like this let me move this out the way I'm looking for my salt and I'm looking for my my pepper right so what I'm going to do is I'm going to start with my pepper cuz you can't never have too much pepper right I know that sounds wild some of y'all like what but I got to level up now we got the salt right there I'm going just show you this is for those of you guys that already have that look at this right here this is my Creo kick right I'm going to add a little bit of this to it you know for a little bit of flavor this right here kind of like certifi the dish right so just a little bit you don't need a whole lot you know what I mean we just want the profile to be here right and then this is a low sodium product right so listen we going to add a little bit of salt to it you know what I mean don't need a whole lot we just add a little bit to it you know what I mean just to enhance the flavor and just to wake it up right get in there with your hand now we just going to you know massage this we don't want to beat the flesh up of the shrimp all right so I like to let my seasoning sit on my shrimp just for you know at least 5 minutes you know that way like I said it's a fleshy uh type of meat you know what I mean so it it's like the seasoning will soak down inside of uh the shrimp and get in there that that's what make the flavor right you want to have the flavor in the shrimp not just on the outside right so now we gonna go ahead and uh get everything set up go with about a a medium flame leave that up now I'm going be using branch of Vine This is my infused extra virgin olive oil right I use the garlic that's really like my go-to garlic and the scallion either one of those work out fine I like to put in just maybe like a couple tablespoons you know what I mean I'm using a big pan so that'll roll once this heats up I'm going to drop in just a little bit of this uh butter you know the olive oil will protect the butter keep it from burning then we're going to go ahead and cook that shrimp all right so you see how it's melted look you don't even see no Brown for those of you guys that don't know the olive oil protects the butter and keeps it from burning so fast you know what I mean you can still burn it but that tell me you what you way too hot right so I'm going to go ahead and just drop this in here like this we want to make sure that they all flat we only going to cook these for about 3 or 4 minutes it really depends on your heat right so one of the telltale signs that you guys can find out how this is uh cooking is when you look at it if you notice some of these are open like that as they cook they close folks all right don't forget the fire is in the center you know what I mean so I kind of like stay away from that you know what I mean we'll just do it like this so they have a little time to spread then I move them around now while I'm talking I told you just I'm going to say four 4 minutes 2 minutes on each side on a flame that look like that hopefully you guys have been able to pick it up that'll do it all right so after 2 minutes you know we just go ahead and give it a flip now anything that you see dark you know what that is that's the pepper don't forget pepper takes on a way different taste than you just sprinkling pepper on your eggs right so we just flip them all over and then by the time I finish these they probably only going to need about 30 seconds [Music] now check this out this right here at the bottom fine usually in my mind goes by whatever sticks now I'm using hexclad hexclad nothing really sticks to the bottom of it but I still got a lot of seasoning you can see the color of my uh my butter and my olive oil you know you know we got that we cook with the Creo kick salt pepper you know what I mean and then we had the Flesh of the shrimp in there so that right there is fire right so now I'm going to take my chopped onions right right we put those in there you don't hear a whole lot of Sizzle cuz I had turned the uh fire off but I'm bringing everything back up this is okay don't forget I do you got to do it however you want to you can go onion and okra but for myself I like to go onion first get them to go cuz it seem like it take an onion a little bit longer to cook down you know and to sweat that that flavor out of here all right so look look at this right here they start it's up to you now listen I've been going for about I'm going I tell you guys I probably been going for about 3 minutes I usually like to give it one minute Head Start but the next thing I'm getting ready to do is and how did this one slip in there like that let me see oh it is cut all right so now we going to go ahead and add our okra I got it y'all talk to me down in the comment section below and tell me how you don't like ochre but my folks that's from the south down there listen it ain't real unless it got that ochre in it you know I mean so I usually make things both ways I'm telling you guys now you can just not add okra to it if you don't want you but the flavor here and what you get from this is just way over the top folks now listen this is what I like to do I like to stir it a couple of times right now this is what it looks like at 10 minutes right you know what I mean uh so let's go ahead and give it a stir you can see the ochre starting to loosen up you know get a little bit soft you can still see the onion see why we went with a rough chop and not go ahead and dice it down small look at this right here now I said I'm going to probably go about 15 like in the beginning I think I said 15 to 20 minutes we going to come back in another 5 minutes oh man this is nice right here folks trust me and all y'all to keep talking about y'all don't heo okra try this please all right let's go ahead and check it out 15 minutes in right oh I'm loving what I'm seeing I like the way when I push this around with this spatula how it feels right so I told you guys we going to add that ouy in right here we go you don't need a whole lot of ouy you just want want something in here to give that flavor away and to give it that little bit of a meaty you know bite to it now for those of you guys that don't want to do the shrimp this right here will take the place of your shrimp but if you know me I'm going to do shrimp and then do it so what you see me do right now is I want to make sure this gets on the bottom of the pan cuz I want it to cook right I want it to heat up and release that orange seasoning that you see in there hello folks that's that andoy all right folks it's been 5 minutes right you can see it's starting to sweat since we put that lid on the top you see how it's starting to become shiny and glistening now I'll just move this over here like this I'm not trying to put the Char on there but you see this right here I'm going to give you a little heads up too you know if we had a a bowl of rice we could just put this on the top right there right now listen you see all of these ingredients I have right here I left them like this so you guys can just see I don't need them in no specific order you know why cuz now it's getting ready to become a dump and go right only thing I got to do is get two tablespoons of my past and then I'm going to talk to you guys about using water if you been following me for a minute you know what I'm getting ready to say but anybody that's new I'm going to bring you into the game all right so we just want to put a couple heaping [Music] tablespoons of uh tomato past in here right now I'm going to come with my tomatoes remember everything got to go in there no specific order at all right now these red chili fraks you got to do them how you want to if you wanted to have a little bit of a bite great if you want it to be you know a little less you know just make your adjustments all right so now I'm getting ready to just give this like a a little mix right we going want them Tomatoes don't forget we use fresh tomatoes now remember I told you you can use like a stewed tomato something like a uh what am I trying to say something like a a fire roasted or something like that to come in can you can do that listen the flavor will be outstanding you know what I mean but right now we going to try to use fresh ingredients since it's summer time and they readily available to everybody all right so listen let's address this part right here right here is where I could add water to it if I would like right I don't want to do that and if you've been following me for a minute you know what I always tell you guys listen if it take water you substitute it you can use stock or broth cuz we want that flavor right so I'm going to go ahead and use this since I got it already measured out go ahead and just add myself in some you know what I mean uh this right here do it don't forget this better than buan this is concentrated but look at you see the color change you guys already know this is going to be flavorful right so I'm going take this now look in this pan right here now we going to add this and then we got to bring it back up to a boil right then we going to set it to simmer but first things first okay so you can see we working our way back up to a boil but it's going to look like this cuz once I get everything nice and hot and stirred up together I'm going to set it for a simmer right so now I'm going add this a little bit of this tomato I mean excuse me this garlic paste I know some of y'all that been following me I can hear my friend right now Gerald saying hey bro what's up with you not using fresh garlic what I'm doing is I found this in my fridge I'm just getting rid of it all you know what I mean but you guys can use past I prefer to use you know what I mean I prefer to use fresh you know what I mean but garlic we just got to get that flavor in here too now you guys can look at that you can see the stem the steam coming off of it I just tasted it before I turned the camera back on and I can tell you right now it don't need nothing folks just imagine all of these flavors right now and what we doing is as we cooking this now now they are becoming a married couple right so once I have it like this you remember our bay leaves that's the last thing you want to put in here I'll just put them in here like this and then I'mma cover this just the way you see it that's the way you want yours right I'mma cover it so it'll simmer for about I'm going say about 40 minutes all right so come on in here and take a look at this right now this is after like about 35 minutes right I told you I like to go about 40 you know what I mean but when I do this I'm looking at the thickness I'm telling you guys this right here is right you don't need to do nothing else now we didn't already cooked our shrimp right so I'm going to go ahead and just add my shrimp to it soon as I get my shrimp in the inside look at this right here yes sir now the heat from this will go ahead and warm up your shrimp right and get you where you need to be now while you can catch you know catch up with your bay leaves now you can just take them out remember we had three some of you guys told me like down in the comment section that y'all don't even take the bay leaves out sometime I do I'll look for them if I don't find them I don't do no extensive you know search and I'll just leave them in there you know all right so fire is off look at that right there this is what you want to serve folks you could just see the flavor you see that right there you hardly don't even see the ochre you know what I mean but there it is there here's some right here yes sir we got in [Music] Dewey right and then of course we got your shrimp look at that right there [Music] all right folks listen I done already took a picture of it you know he made it a star in the pot I'll figure out what I'mma to do which I'mma use the one in the bowl or am I going to use the one in the pot right but hey either way you guys can look at that I'll bring it out here so you guys can see you can just see all of the flavors don't forget we taste it as we went we already knew it tasted good so when you get here you don't have no mishaps I promise you so now I'm going to go ahead and just give me a little bit of that Rice I can see I got tomato okra and I got a nice piece of shrimp on there you see that right there I'm not going to tort y'all check this out [Music] cheers I don't know folks y'all got to try this you know what I mean especially for the people that don't really never get a chance to have none of the Southern flavors this right here if this don't take you Into the Heart of being down south whether you creep or occasion this is the dish for you super easy to make it's a little bit of prep work listen I don't want to overt talk nothing I want you guys to try it come back talk to me down in the comment section below and let me know what else would you have done to make this over the top or even come back and tell me like AB this is another 100 this is out the ballpark now listen if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button to tell everybody out there there's a channel out here that's simplifying these recipes and taking the mystery out cooking it's been a minute folks that I had something as flavorful as this on my channel so go out get your ingredients and make this and guess what folks I'm out peace 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