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Skillet-Roasted Okra and Shrimp

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Adapted from Virginia Willis' latest book, Okra, published by The University of North Carolina Press, this fast sauté is great over grits or a bed of arugula.

Hands-on time: 30 minutes
Total time: 30 minutes
Yields: Makes 6 to 8 servings

Ingredients

1/2 pound fresh okra, halved lengthwise

3 tablespoons olive oil, divided

1 pt. grape tomatoes

1 pound peeled, large raw shrimp, deveined

1/2 teaspoon dried crushed red pepper

3 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

How to Make It

Saute okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl. Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra. Add shrimp and remaining 1 Tbsp. oil to skillet; sprinkle shrimp with red pepper. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.

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