Roasted Shrimp With Okra and Tomatoes

Name: Roasted Shrimp With Okra and Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: southern
Ingredients: 1 pound (21 to 30 count) peeled and deveined shrimp (tails on); 2 tablespoons dried oregano; 1/2 tablespoon smoked paprika; Salt and black pepper; 1/4 cup olive oil; 1 pound small to medium okra, trimmed; 1 pint cherry tomatoes; Lemon wedges, for serving

By Kia Damon

Published July 23, 2024

Roasted Shrimp With Okra and Tomatoes — Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.

Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Rating: 4(176)
Comments: Read comments

In the South, okra and tomatoes are the crown jewels of the summer. Frying is the most common preparation for okra but roasting also brings the best out of these two favorites; tomatoes become sweeter and okra softens, developing a deeper savoriness brought forward by a simple seasoning of salt and pepper. Shrimp brings the dish to a new level: The smoked paprika and oregano are a perfect foil to the shrimp's own natural, delicate flavor, and, swirled together with the olive oil and tomato juice in the pan, the result is a meal with the makings of a stew with a fraction of the time and effort. It truly tastes like a warm, summer, Sunday evening. When choosing okra, go for the smaller to medium sized pods. The bigger the okra, the more likely it is to be stringy and tough. Serve with cooked rice or atop angel hair pasta.

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Ingredients

Yield:4 servings

1pound (21 to 30 count) peeled and deveined shrimp (tails on)
2tablespoons dried oregano
½tablespoon smoked paprika
Salt and black pepper
¼cup olive oil
1pound small to medium okra, trimmed
1pint cherry tomatoes
Lemon wedges, for serving

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Preparation

Step 1
Heat the oven to 450 degrees and line a sheet pan with aluminum foil. In a medium bowl, combine the shrimp, oregano, smoked paprika, a few pinches of salt and 2 tablespoons of olive oil. Mix well and set aside.
Step 2
Add the okra and tomatoes to the pan, season with salt and several cracks of black pepper, then drizzle the remaining 2 tablespoons of oil over top. Mix well, spread evenly then place on the top rack of the oven. Roast until the okra is softened and the tomatoes are soft and have released their juices, about 15 minutes.
Step 3
Take the pan out of the oven, put the tomatoes and okra in a large bowl, then spread the shrimp evenly on the same pan and toss to coat in the pan juices. Return the pan to the oven and roast until the shrimp are cooked through, 4 to 5 minutes.
Step 4
Remove the shrimp from the oven, then toss with the okra and tomatoes, along with any pan juices. Taste for salt. Serve on a large platter and finish with a squeeze of lemon.

Ratings

4 out of 5

176 user ratings

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Comments

Peg H10 months ago

I grew up eating okra roasted instead of fried so this looked like a great recipe. I sliced the okra in half and added fresh corn to make it more like a southern succotash. That being said, my tomatoes were a bit too dry to give a lot of juice so I added drained diced canned ones. Even better the next day!

pam10 months ago

It would be great to have recommendations for the grill. Those of us in the South hate to turn on the oven during the dog days of summer...

Sandy Mellina10 months ago

Whoa Nellie! 2 T of dried oregano? 1 T is enough - that much still over powers the delicate shrimp. I will try this recipe using Old Bay seasoning for the added flavor lacking.

Pat3 weeks ago

Growing up in Alabama and then living most of my adult life in Florida & Georgia, I've eaten a & cooked lot of okra. My experience is that boiling or cooking in a pot of fresh peas or beans is the most common cooking method and then frying. I've discovered only recently that roasting is an excellent way, too. Finding good fresh tender not-over-grown okra is a bit of a challenge, especially in the spring. We'll see more in the summer. Probably you should explain what you mean by "trim the okra."

Judy7862 months ago

This was new for me. I am familiar with okra, but I have never cooked with it before. However, the outcome was great. I think the tomatoes would have aged sufficiently, but as a precaution, I added a can of roasted tomatoes, which gave me the extra juice I needed. I enjoyed it and will make it again. I coupled it with saffron rice.

Judy7862 months ago

i agree it was too much. @DLL

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