A little bit on Okra
In my opinion, Okra is the most underrated and under-appreciated vegetable we have. It’s actually a very versatile vegetable that gets a bad rap because people think it’s “slimy”. How you prep okra will help dictate how “slimy” it gets. Water enhances the “sliminess” so don’t wash the okra until you are ready to cook it. Also, let the okra sit at room temperature for a while before using it.
Okra does have a substance inside it called mucilage which acts as a natural thickener and is helpful when cooking gumbo and other stews.
Okra was transported across the Atlantic sometime in the sixteenth century from southern Ethiopia.
High in fiber, okra also offers the bulk of the recommended dietary allowance of vitamin K, manganese, folate and vitamin C, as well as antioxidants.
Though you can find it year-round in some parts of the country, okra comes into its peak season from May through September.
Be sure to choose pods that are small and crisp and avoid pods that have brown spots or blemishes or are shriveled. To store fresh okra, wrap it up and keep it in the fridge for up to 3 or 4 days.
Now for the Recipe
- 1 tablespoon Vegetable oil
- 1 1/2 lbs. chopped okra
- 1 lb. peeled shrimp
- 2-3 teaspoon minced garlic
- 1 teaspoon minced jalapeño (be careful not to add too much)
- 1 teaspoon minced ginger
- 1/2 cup diced onion
- Kosher salt and black pepper, to taste
- Minced parsley, to taste (about 2 teaspoons)
- Minced thyme, to taste (about 1/2 teaspoon)
- 1 cup diced tomato
- Place a cast-iron skillet over medium heat and add enough oil to coat the bottom.
- Add okra and cook until it begins to brown, stirring occasionally. (If okra starts to stick, add more oil.)
- Then add the next 5 ingredients. (Shrimp, garlic, jalapeño, ginger, and onion).
- Season with salt and pepper.
- Cook for 5 minutes.
- Next, add herbs and tomato
- Cook until shrimp is ready, (about 2 to 3 minutes more).