For the okra, corn and tomato stew: Add the crushed tomatoes to a large stockpot over medium-high heat and simmer for 2 minutes. Add the chicken stock, mix well and cook until the sauce is very hot, another minute. Add the okra, corn, onions, pepper flakes, Himalayan salt, seasoned salt and black pepper and mix well. Turn the flame down very low and cook until the okra is tender, about 35 minutes.
For the sauteed jumbo garlic shrimp: Melt the butter in a large skillet over medium-high heat. Add the shrimp, garlic, Himalayan salt and black pepper, and cook until shrimp are pink throughout, about 2 minutes per side.
Serve the stew in bowls over rice, with the shrimp on the side.