I always enjoy perusing Southern Living Magazine at my mother-in-law’s house. Here are a couple of great recipes for Okra, from a cookbook entirely dedicated to the vegetable: Okra, by Virginia Willis.
SMASHED FRIED OKRA – It almost resembles fried calamari, after using a meat mallet to smash the tips of the okra. More crispy goodness!
- 1 pound fresh okra
- 1 1/2 cups buttermilk
- 2 cups fine yellow cornmeal
- Kosher salt and freshly ground black pepper
- Canola oil
- Use a meat mallet to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish, and place cornmeal in another shallow dish. Stir desired amount of salt and pepper into buttermilk and cornmeal. Dip okra in buttermilk; dredge in cornmeal, shaking off excess.
- Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350°. Fry okra, in batches, 2 to 3 minutes or until brown and crisp, turning once. Remove okra, using a slotted spoon; drain on paper towels. Add salt and pepper to taste; serve.
- http://www.myrecipes.com/recipe/smashed-fried-okra-50400000135529/Skillet-Roasted Okra & 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
- 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.