Patience 9-Patch

Okra is not the world’s most popular vegetable (that’s probably something really boring, like a potato). So when a handful of the slimy little seed pods showed up in my weekly veg box, I briefly considered binning them. Instead, we made:

Shrimp Okra Skillet

1/2 pound fresh okra, halved lengthwise

3 tablespoons olive oil, divided

1 pint grape tomatoes

1 pound peeled raw shrimp

1/2 teaspoon pepper flakes

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

Saute okra in 1 tablespoon olive oil over medium-high heat until lightly browned. Transfer to a large bowl. Add tomatoes and another tablespoon of oil to skillet; sauté 3 minutes or until skins begin to burst. Add tomatoes to bowl of okra. Add garlic, shrimp and remaining oil to skillet; sprinkle with pepper flakes. Sauté just until shrimp turn pink. Stir in okra mixture, and sauté until warmed through. Stir in salt and pepper and serve immediately over fresh greens.