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!

Ingredients

• 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 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

   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/