Its packed with flavor.
Second, be light but fillingno one wants to be weighed down in the summer heat.
Third, and most importantly, it needs to be quick and easy.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
The last thing I want to do this time of year is stand over a hot stove.
This recipe meets all of this criteria and more.
Youll have a beautiful, delicious dish in under 20 minutes.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
How To Keep Okra From Getting Slimy
For sweeter, less bitter okra, choose small pods.
Add them back to the pan at the end so that they keep their crisp-tender texture.
Adding acid to the dish (in this case, tomatoes) helps reduce any sliminess as well.
Cook, stirring occasionally, until the okra is charred in spots and tender, 4 to 5 minutes.
Transfer to a plate.
Cook, stirring occasionally, until the tomatoes begin to burst and blister, about 3 minutes.
Transfer to a separate plate.
Add the remaining 1 tablespoon of oil and the shrimp to the hot skillet.
Cook, stirring often, until opaque and pink, 3 to 4 minutes.
Garnish with parsley, if using.
Store leftovers in an airtight container in the fridge for up to 3 days.
Either gently reheat on the stove or microwave on 50% power just until warmed through.
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