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Skillet-Roasted Okra and Shrimp

 1/2 pound fresh okra, halved lengthwise
 3 tablespoons olive oil, divided
 1 pt. grape tomatoes
 1 pound peeled, large raw shrimp, deveined
 1/2 teaspoon dried crushed red pepper
 3 garlic cloves, minced
 1 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper
 2 tablespoons chopped fresh flat-leaf parsley
1

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.

2

Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra.

3

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.

4

Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.