Here's a fun way to cook okra; it retains some crunch and doesn't even think of getting slimy. The fresh serrano chile and curry powder offer a good bit of heat; seed the chile or omit it for a milder dish.
3 tablespoons canola oil
1 teaspoon Madras curry powder
1/2 teaspoon ground coriander
1 serrano chile, minced
24 large shrimp, peeled and deveined (about 1 pound)
1 pound small okra pods, trimmed
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
How to Make It
Preheat grill to medium-high heat.
Combine first 4 ingredients in a small bowl. Place half of serrano mixture and shrimp in a bowl; toss to coat. Place remaining serrano mixture and okra in a bowl; toss to coat.
Thread shrimp onto 4 (8-inch) skewers. Thread okra onto 4 (8-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill okra 3 minutes on each side or until well-marked and crisp-tender; sprinkle with salt. Grill shrimp 3 minutes on each side or until done; sprinkle with cilantro.
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