Cajun Okra and Shrimp Skillet
Duration: 30 minutesSuper savoury shrimp and okra coated in Cajun seasoning.
Utensils
- Large skillet
Ingredients
- 1 pound okra, trimmed and sliced
- 1 pound large shrimp, peeled and deveined
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Cooked rice for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onion, minced garlic, and sliced okra. Sauté until the okra is slightly browned.
- Add diced bell pepper and continue to sauté until vegetables are tender.
- Season the shrimp with Cajun seasoning, salt, and black pepper. Add shrimp to the skillet and cook until they are pink and cooked through.
- Serve the Cajun okra and shrimp over cooked rice.
Spicy Roasted Okra and Chickpeas
Duration: 30 minutesFiery chickpeas that have a kick of both flavour and spice.
Utensils
- Baking sheet
Ingredients
- 1 pound okra, trimmed and halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss halved okra and chickpeas with olive oil, smoked paprika, cayenne pepper, salt, and black pepper.
- Spread the okra and chickpeas on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes or until okra is crispy and chickpeas are golden brown. Serve with lemon wedges for a zesty kick.
Okra and Tomato Coconut Curry
Duration: 40 minutesA delightful coconut curry with swirls of delicious flavours.
Utensils
- Large pot
Ingredients
- 1 pound okra, trimmed and sliced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- In a large pot, sauté chopped onion and minced garlic until softened.
- Add sliced okra, diced tomatoes, coconut milk, curry powder, ground turmeric, cumin, salt, and black pepper to the pot.
- Bring the curry to a simmer and cook for 15-20 minutes until the okra is tender.
- Adjust seasoning as needed then serve the okra and tomato coconut curry over cooked rice, garnished with fresh cilantro.