If you’re a fan of summer okra, then you’ll probably love this recipe - grilled skewers of shrimp stratified with fresh okra and a righteous glaze of mezcal and poblano peppers - it’s worth stepping into the heat to GRILL OUT tonight - thump thump!
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Shrimp and Okra Satay, Poblano-Garlic Vinaigrette
Serves: 4 to 6 | Prep, cook time: 45 minutes
INGREDIENTS
1/2 cup plus 2 tablespoons olive oil, divided, plus more for grill
1/2 teaspoon grated lime zest plus 1/4 cup fresh lime juice (from 2 limes)
2 tablespoons finely chopped yellow onion
1 1/2 tablespoons (3/4 ounces) tequila or mezcal
1 1/2 tablespoons finely chopped seeded poblano pepper
2 teaspoons pure maple syrup
1 teaspoon finely chopped garlic
1 3/4 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 pound peeled and deveined tail-on raw 16-20 shrimp
3 ounces fresh okra, halved lengthwise (about 1 cup)
TECHNIQUE
Preheat a gas or charcoal grill to high. Whisk together 1/2 cup oil, lime zest and juice, onion, tequila or mezcal, poblano, maple syrup, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Reserve 1/2 cup dressing for finishing. Add shrimp to bowl with remaining dressing; toss to coat. Let rest 10 minutes.
Toss okra with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove shrimp from dressing; then discard dressing. Thread shrimp onto 4 long skewers (presoaked if wooden) alternately with okra. Top skewers with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Grill shrimp-and-okra skewers on oiled grill grates, uncovered, until charred in spots and shrimp are opaque, approximately 4 to 5 minutes, flipping once halfway through grilling time.
Place shrimp-and-okra satay on platter, the drizzle reserved dressing over satay and serve immediately.