This recipe for a simple summer meal of shrimp and okra comes from “Meals, Music and Muses: From My African American Kitchen” (Flatiron Books) by Alexander Smalls.
Smalls is a Grammy-winning opera singer and New York restaurateur whose book is filled with about 75 Creole and Lowcountry recipes that reflect his South Carolina upbringing.
Smalls said he got this recipe from an uncle who always served the dish with a pot of rice or grits.
“Once you have the basics and feel like you own the dish,” Smalls wrote in the book, “feel free to try new things: favorite aromatics like ginger and turmeric, crumbled bacon or ground sausage, or even extra garlic or soy sauce for that salty finish. Whatever you enjoy, add it.”
August 05, 2020 at 12:15AM
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Recipe Swap: Shrimp and okra get a quick saute for a satisfying summer meal - Winston-Salem Journal
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