Name: Skillet-Roasted Okra and Shrimp
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)

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Skillet-Roasted Okra and Shrimp

Course: Main Course, Seafood

Servings:

Author: Okra by Vieginia Willis

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.