1tablespoonvegetable basemixed with 3 cups of water (or 3 cups of pre-made veggie stock instead)
2cupsarugulaor other leafy green
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.