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.

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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Ratings & Reviews

Delicious and colorful dish

Cere
June 25, 2016
Very easy, very fresh-tasting dish! Makes a nice presentation, too! Thanks for the recipe.

Easy recipe for an okra novice

EllenEtc
August 06, 2015
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. 

al2nc25's Review

Kathrynjones
June 03, 2014
N/A