Shrimp And Okra In A Butter Sauce

Recipe courtesy of Mastering The Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart

Serves 6 to 8

Ingredients: 
  • 1 lb okra, sliced lengthwise
  • 1 cup butter, divided
  • 3 large garlic cloves, chopped
  • 1 teaspoon ground hot red pepper
  • 1-2 tablespoons fresh basil, marjoram, oregano and/or rosemary, chopped
  • 2 lbs large shrimp, peeled and deveined
  • salt and freshly ground black pepper
  • 3 cups cooked rice

Shrimp And Okra In A Butter Sauce

Shrimp And Okra In A Butter Sauce 

Click image to enlarge.
Method: 

Remove the top and bottom tips of the okra and slice the pods lengthwise. Melt 1/4 cup of the butter in a large skillet, add the okra and saute over high heat for a few minutes until wilted. Remove and set aside.

Add the remaining butter and melt. Add the garlic, the hot red pepper and herbs and cook for a few minutes without browning until hot as possible. This may be done several hours ahead - the butter will gather flavor as it sits.

When ready to serve, reheat butter. Add the peeled shrimp and cook until pink on the first side. Turn and cook until early pink. Add the okra and cook 1 minute, just to reheat. Remove, season to taste with salt and pepper and pour over hot cooked rice.

Louisiana Recipes Weekly



 

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