Roasted Okra Relish with Sautéed Shrimp


  • 1 pound fresh okra, sliced 1/2-inch thick
  • 4 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey, divided, Bocage Bee
  • 1 package Taste the Seasons Gazpacho mix from Most Delightful Foods
  • 1/2 teaspoon salt
  • 2 tablespoons butter, Feliciana’s Best Creamery
  • 1 teaspoon crushed red pepper, Red Stick Spice Co.
  • 1 pound large shrimp, peeled and deveined, Anna Marie Seafood Company


Toss sliced okra in 2 tablespoons olive oil. Arrange on baking sheet in a single layer. Roast in 450°F oven until browned for 12-15 minutes, stirring once or twice. Remove from oven and allow to cool.

In a medium bowl, whisk together the remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon honey, Gazpacho mix, and salt. Toss in the roasted okra and mix. Best when refrigerated for several hours or overnight.

In a medium skillet, melt butter; stir in remaining 1 tablespoon honey and crushed red pepper. Add shrimp and cook for about 3 minutes; turn shrimp and continue cooking about 2 additional minutes. Serve warm or chilled with okra relish.

Makes 4-6 servings (2 cups relish)

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