Skillet-Roasted Okra and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound unpeeled, large raw shrimp (3 1/35 count) |
3 cups (about 8 oz.) fresh okra, cut in half lengthwise |
3 tablespoons olive oil, divided |
1 pt. heirloom cherry tomatoes |
3 large garlic cloves, thinly sliced |
1/2 teaspoon dried crushed red pepper |
garnish: thinly sliced okra blossoms |
Directions:
1. Peel shrimp; devein, if desired.
2. Sauté okra in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until browned. Transfer to a bowl.
3. Cook tomatoes in 1 Tbsp. hot oil in skillet over medium-high heat, stirring occasionally, 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 or just until shrimp turn pink. Stir in okra and tomatoes. Add salt and pepper to taste; cook 1 to 2 minutes or until thoroughly heated. Garnish, if desired.
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