Frog Song Organics | Organic Farm | Central Florida

Organic fresh produce and more

  • Home
  • Order Online
  • News from the Farm
    • Farm News
    • Press
    • Video
    • CSA News and Shares
    • Educational Resources
    • Farm Incubator
  • Recipes
    • Main Dish
    • Soups
    • Breads and Cakes
    • Salads
    • Brunch
    • Sides
    • Beverages
    • Desserts
  • The Farm
    • About Us
    • Contact Us
    • Join Our Team
    • FAQs
  • Locations
    • Farmers Markets
    • Retailers and Distributors
    • Restaurant Partners
  • Join Our CSA
    • Member Resources & Schedules
    • Distribution
    • Veggie Spotlight
    • Crop Calendar

Recipes

Okra Recipes from Southern Living

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!

Ingredientssmash-fried-okra-sl-l

  • 1 pound fresh okra
  • 1 1/2 cups buttermilk
  • 2 cups fine yellow cornmeal
  • Kosher salt and freshly ground black pepper
  • Canola oil

Preparation

  1. 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.
  2. 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.
  3. http://www.myrecipes.com/recipe/smashed-fried-okra-50400000135529/Skillet-Roasted Okra & Shrimp

    Ingredients

    • 1/2 pound fresh okra, halved lengthwiseskillet-roasted-okra-shrimp-sl-l
    • 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

    Preparation

    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. 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.

    Virginia Willis, Adapted from Okra, published by The University of North Carolina Press.,
    http://www.myrecipes.com/recipe/skillet-roasted-okra-shrimp-50400000135530/


« Quick & Dirty Eggplant Parmesan
Malabar Spinach »

Comments

  1. Freya Osborne says

    March 15, 2017 at 5:25 am

    Looks Deliciuos.
    Great recipes with shrimp I have found on the web. Need to try this at home.
    Thanks for sharing.

Follow on Instagram

Latest Recipes

Spring 2022 CSA – Week 1

Fresh Pickled Okra Recipe for Two Pounds of Okra

CSA Summer 2 – Week 1

Copyright © 2011 - 2022, Frog Song Organics, All Rights Reserved

Site by Ghost Pepper Creative