Y’all, this recipe is perfect for the summer. Its super light but also filling. It came from a real POS I sorta dated a long time ago. He didn’t bring much to the table except this dish. And honestly, I think he got it from his mom or dad but either way It came to me and I added it to a cornbread bowl. Which took it up 10000000 notches. You know how they say you are supposed to take something away from relationships that didn’t work out? Like a lesson….I took a recipe.

Ingredients:

20 raw okra

20 small baby tomatoes

1 pound shrimp (Pre cooked)

1 tablespoon minced garlic

1 tablespoon olive oil

1 teaspoon crushed red pepper

salt and pepper to taste

1 tablespoon butter (LandOLakes)

Your favorite cornbread mix. Bake according to instructions, in ramekins

Directions:

Bake cornbread in ramekins and hollow out the middle to create a “bowl”. Heat butter and olive oil over medium heat in a cast iron skillet (I use Lodge). Add garlic and red pepper. Sauté for about 4 min. Add cut up okra and tomatoes. Stir around to incorporate with the garlic and red pepper. Cook for about 7 min, stirring throughout. Add the shrimp. Toss with salt and pepper and cook for about 10 min, still stirring through out. I cook until I see the shrimp browning on each side. Once completely cooked, add to the cornbread bowls and serve!

*PSA* If you use shrimp that hasn’t been pre cooked (the blue/ grey looking shrimp) cook them first with the garlic and red pepper, they will need to cook longer. Cook them until pink and translucent and then add the okra and tomatoes.