Charred Okra and Shrimp Skillet

From the garden

• 1 lb fresh okra, stemmed and halved lengthwise
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced

From the pantry

• 1 lb large shrimp, peeled and deveined
• 2 tsp smoked paprika
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tbsp olive oil
• 2 tbsp butter
• 1 lemon — half juiced, half in wedges
• 1½ cups long-grain rice — cooked, for serving
• hot sauce (optional) — for serving
• salt — to taste
• black pepper

1. Toss the shrimp with the smoked paprika, oregano, pepper flakes, and a good pinch of salt. Pat the okra halves completely dry — dry okra plus high heat is the whole anti-slime strategy.
2. Heat the olive oil in a large cast-iron or heavy skillet over high heat until just smoking. Lay the okra in cut-side down in a single layer and cook undisturbed 3–4 minutes until deeply charred, then toss and cook 2 minutes more until blistered but still snappy. Season with salt and move to a plate.
3. Drop the heat to medium-high, add the butter, and cook the shrimp in a single layer, 1–2 minutes per side, until pink and just opaque — pull them the moment they curl into loose C shapes.
4. Add the garlic and cherry tomatoes and cook 1–2 minutes, until the garlic is fragrant and the tomatoes slump into a quick pan sauce.
5. Return the okra, squeeze in the lemon juice, and toss everything to glaze. Taste for salt and heat, then serve over rice with lemon wedges and hot sauce.