Shrimp Sauté with Texas Vegetables
This quick sauté is a great way to feature summer vegetables — zucchini, corn, tomatoes and okra — at the height of their season. If you have access to wild Gulf shrimp, by all means use those; they’re much better than those farmed and shipped over from Southeast Asia. We love the okra garnish, achieved by halving them vertically and charring them a bit on a stovetop grill. But if you want to streamline the process and make it even quicker and easier, you can skip them.
Serves 4.
Ingredients
Canola oil for oiling the grill (if using the okra garnish)
6 large, 8 medium or 12 small okra, sliced in half vertically (optional)
2 tablespoons olive oil