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Skillet-Roasted Okra and Shrimp

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 30 mins
Total time 30 mins
Yield Makes 6 to 8 servings
Adapted from Virginia Willis' latest book, Okra, published by The University of North Carolina Press, this fast sauté is great over grits or a bed of arugula.

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

How to Make It

  1. 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.

Adapted from Okra, published by The University of North Carolina Press.