Thursday, August 21, 2014

Sauteed Shrimp and Okra


I wasn't sure if all the children would eat this (I'm looking at you, Rachel), but they did.  Moreover, they requested that it be added to the "repeat" list.  They particularly liked the ginger taste.  So, we have a winner here! 

Sautéed Shrimp and Okra
Serves 4-6

From BJ Dennis, freelance chef
Charleston, South Carolina
Garden and Gun Magazine


Vegetable oil
1½ lbs. chopped okra
1 lb. peeled shrimp
2–3 tsp. minced garlic
1 tsp. minced chile pepper
1 tsp. minced ginger
½ cup diced onion
Kosher salt and black pepper, to taste
Minced parsley, to taste
Minced thyme, to taste
1 cup diced tomato


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.

No comments:

Post a Comment