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skillet-roasted okra and shrimp

Name: Skillet-Roasted Okra and Shrimp
Total time: 30 min
Yield: Makes 6 to 8 servings
Ingredients: ½ pound fresh okra, halved lengthwise; 3 tablespoons olive oil, divided; 1 pt. grape tomatoes; 1 pound peeled, large raw shrimp, deveined; ½ teaspoon dried crushed red pepper; 3 garlic cloves, minced; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley

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Total: 30 minutes

Servings: 7

Author : Virginia Willis

Ingredients

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½ pound fresh okra, halved lengthwise3 tablespoons olive oil, divided1 pt. grape tomatoes1 pound peeled, large raw shrimp, deveined½ teaspoon dried crushed red pepper3 garlic cloves, minced1 teaspoon kosher salt½ teaspoon freshly ground black pepper2 tablespoons chopped fresh flat-leaf parsley

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Instructions

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Saute 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; saute 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. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.