Skillet-Roasted Okra and Shrimp
Servings: 0
Ingredients
- 1/2 lb. fresh okra halved lengthwise or sliced
- 3 tablespoons olive oil divided
- 1 pt. grape tomatoes
- 1 lb. peeled large raw shrimp, deveined
- 1/4 teaspoon dried crushed red pepper or more to taste
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Stone ground grits or rice for serving
Instructions
- Sauté 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, red pepper and garlic with remaining 1 Tbsp. oil to skillet. Sauté 2 to 3 minutes or just until shrimp turn pink being careful not to burn garlic. Add garlic after cooking a minute if concerned. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.
Notes
We ate this over grits and it was delicious!
This makes 2 large or 4 small servings. Recipe By: Okra by Vieginia Willis
Serving Size: 4
This makes 2 large or 4 small servings. Recipe By: Okra by Vieginia Willis
Serving Size: 4
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