This recipe is adapted from a recipe from Southern Living Magazine and I found it to be very easy and delicious. For the garnish I used okra blossoms from my small backyard garden. Its mid-October but I’m so lucky they’re still blooming! Thanks to the warm weather!
Ingredients
1 pack frozen (med-large) precooked, deveined shrimp 31-46 count (Optional use 1lb raw)
1 tablespoon chopped parsley
3 large garlic cloves thinly sliced
2 1/2 cups okra cut lengthwise
3 Tbsp olive oil
2 cups heirloom cherry tomatoes
1/2 tsp dried crushed pepper
Thinly sliced okra blossoms for garnish
Servings: 6
Directions
1. Defrost shrimp, drain and set aside.
2. Sauté okra in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat for 4 to 5 minutes until they look lightly roasted. Remove them from heat and place in a bowl.
3. Sauté tomatoes in 1 Tbsp. hot oil in cast iron skillet over medium-high heat whilst occasionally stirring for 2 to 3 minutes or until skins are charred. Place in bowl with okra.
4. Sauté shrimp, garlic and dried crushed red pepper in remaining 1 Tbsp. hot oil in skillet over medium-high heat 2 to 3 minutes. Stir in okra, tomatoes and parsley. Add salt and pepper to taste; cook 1 to 2 minutes or until thoroughly heated.
5. Garnish if desired.
Enjoy! MN