Okra is a signature Southern ingredient whether fried, pickled, or grilled. Savor this veggie with some of our favorite okra recipes.
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.
½ lb. fresh okra, halved lengthwise
3 Tbsp. olive oil, divided
1 pt. grape tomatoes
1 lb. peeled, large raw shrimp, deveined
½ tsp. dried crushed red pepper
3 garlic cloves, minced
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 Tbsp. chopped fresh flat-leaf parsley
Sauté 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; sauté 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. Sauté 2 to 3 minutes or just until shrimp turn pink. Add garlic; sauté 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.