Skillet-Roasted Okra with Shrimp
Bring some Southern flair to your kitchen with this recipe. The jalapeno and red pepper flakes give the dish some kick.
Equipment
- Measuring spoons
- 1 knife
- 1 skillet
- 1 large spoon or spatula
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 16- oz. bag frozen cut okra
- 3 garlic cloves minced
- 1 small jalapeno diced small
- 1 onion chopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 pint grape tomatoes
- 1/2 tsp. red pepper flakes
- 1/2 tsp. granular Swerve
- 1 Tbsp. lemon juice
- 1 28- oz. can crushed tomatoes
- 1 lb. shrimp peeled and deveined
- 2 Tbsp. fresh parsley chopped
Instructions
- In a skillet, heat the olive oil.
- Add the okra and saute until browned.
- Add the garlic, jalapeno, onion, salt and pepper.
- Saute for about three minutes until the onions are soft.
- Add the grape tomatoes, red pepper flakes, Swerve and lemon juice.
- Saute a couple of minutes.
- Pour in the crushed tomatoes and stir.
- Bring the temperature up to a simmer.
- Add shrimp.
- Cook until no longer pink.
- Prepare the rice or cauliflower rice while the shrimp are cooking, .
- Spoon the sauce and shrimp over the rice or cauliflower rice and garnish with fresh parsley.