Skillet-Roasted Okra and Shrimp

Virginia Willis, Adapted from Okra, published by The University of North Carolina Press., Southern Living JUNE 2014

Photo by LRay W.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from myrecipes.com

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

Directions

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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