Shrimp & Okra with Cheesy Grits (or Polenta)

Rated as one of our favorite taste sensations of the summer, this simple dish is a wonderful blend of flavors and textures . . . and was a good way to utilize our garden okra. Ingredient amounts are vague simply because it’s a matter of preference. 

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
   
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
   
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired. 

   

   Last of this year's garden okra went into this savory dish! 

Recipe without photos . . .  

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired.