We love using local ingredients to make international dishes like this Shrimp and Okra Bhuna. Come out to the market this week for green and burgundy okra and gorgeous fresh caught Louisiana shrimp.
In a bowl, combine yogurt, lemon juice, oil, paprika, turmeric powder, cayenne, and salt; mix well. Add shrimp, cover, and refrigerate for 3 to 4 hours.
Heat 2 tablespoons of the oil in a heavy wok or heavy-bottomed saucepan over high heat. Add mushrooms, onion, bell pepper, cumin, coriander, garlic, turmeric, cayenne, and salt. Cook, adding a little water from time to time to keep the vegetables from scorching. When vegetables are done, add marinated shrimp, tomato, and cilantro. Reduce heat and cook for 2 to 3 minutes or until shrimp are done.
Heat remaining 2 tablespoons oil in a separate pan until smoking hot. Add okra and fry until lightly browned, then add to shrimp-vegetable mixture. Serve hot, garnished with tomato wedges and cilantro.
Recipe compliments of Shalimar Indian Cuisine
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.