RECIPE: Low Country Shrimp and Okra

OKRAPALOOZA

Ingredients

Vegetable oil
1½ lbs. chopped okra
1 lb. peeled shrimp
2–3 tsp. minced garlic

1 tsp. dry thyme
1 tsp. crushed red pepper
1 tsp. minced ginger
½ cup diced onion
Kosher salt and black pepper, to taste
Minced parsley, to taste
Minced Tarragon, to taste
1 cup diced tomato

 

DIRECTIONS:

Place a 10-inch cast-iron skillet over medium heat and add just enough oil to coat the bottom. Add okra and cook until it begins to brown, stirring occasionally. (If okra starts to stick, add more oil.) Then add the next 5 ingredients. Season with salt and pepper. Cook 5 minutes. Next, add herbs and tomato, including seeds and juice, to the skillet. Cook until shrimp is ready, 2 to 3 minutes more. If desired, add more salt and pepper before serving.

Copyright 2016 WFAA


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