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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Enjoyed this a lot with summer corn, grilled sourdough bread, and a few bell pepper pieces and onions. I only wish I'd doubled the spices, as they were very faint. Great idea for okra though! Mine was large, so I cut each piece in half.
The shrimp was delicious. I seasoned it according to the recipe, but then tossed it into a saute pan rather than putting it on skewers. I cooked it just under 3 minutes a side. Fresh okra was out of season at the farmers market, so I did a medley of carrots, zucchini and red onion. I seasoned the vegetables according to the recipe but then put them in a roasting pan and roasted them at 450 degrees for 30 minutes, stirring halfway through. The veggies were yummy. I also served Israeli couscous with pinenuts on the side. In case you're wondering, I didn't think the dish was too hot, and my husband, who doesn't like Indian food, was quite happy with the meal.