If you’re from the south, live in the south, or have indulged in southern cuisine, then you know how central okra is to eatin’ in the south. It’s typically eaten battered and fried but we all know that eating lots of fried stuff doesn’t exactly make us feel like a spring chicken. Not to mention, eating lots of fried food increases our risk for heart attacks and strokes.
Try this recipe and tell us it’s not the crispiest okra you’ve ever had….
Let Ashley guide you in making this recipe! Prop your phone or computer up in your kitchen and follow along:
Panko Roasted Okra with Quick Stewed Shrimp
|Cook Time||30 minutes|
- 1 pound okra
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1/2 tablespoon olive oil
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 1 tablespoon vegetable base mixed with 3 cups of water (or 3 cups of pre-made veggie stock instead)
- 1/2 pound frozen shrimp large
- 2 cups arugula or other leafy green
- 1/2 cup basil leaves
- 2 stalks scallion
- 1 lemon
- Preheat oven to 400 degrees.
- Set up two shallow bowls - one to hold eggs and one to hold panko. Crack eggs into one bowl and scramble. Pour panko in the other bowl and mix in the salt and oregano.
- Dip each whole peice of okra into the egg mixture and then into the panko and place on a lined and greased baking sheet. Do this with each panko pod and roast in the oven for 25 minutes or until golden brown.
- While okra cooks, slice onion, peppers and scallion. Chop basil and set aside.
- Heat a large saute pan over medium heat and add the oil. Once hot, add the onions and peppers and saute for 5 minutes; season with salt and pepper.
- Pour in the vegetable base mixed with water and bring to a simmer. Once simmering, add shrimp and cook for 5 minute or until done.
- Add the arugula to the shrimp and turn off the heat. Mix in the arugula, basil, and scallion.
- Serve shrimp and veggies with a side of the crispy okra. Squeeze 1/4 of a lemon over all before serving.
Recipe by Ashley Thomas.