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.
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
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.
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I impulsively bought fresh okra at the farmers market because my late Grandma Opal liked it, though I never did. Thank you for the preparation tips! I trimmed the stems, cleaned the okra pieces with a mushroom brush, and cut them lengthwise. Then I pan sauteed them -- though it took longer for me than the recipe said -- added some Cajun spice and filé powder, and voila! A lovely side dish! It still had a bit of the slick okra texture, but I found it delicious.