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Roasted Shrimp with Okra

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Ingredients

  • 1 pound (21 to 30 count) peeled and deveined shrimp (tails on), fresh or thawed from frozen
  • 2 Tablespoons dried oregano
  • ½ Tablespoon smoked paprika
  • Salt and black pepper
  • ¼ cup oil, divided
  • 1 pound okra, trimmed
  • 1 tomato, chopped
  • Lemon wedges, for serving, optional

Instructions

  1. Heat the oven to 450 degrees and lightly spray a sheet pan.
  2. In a medium bowl, combine the shrimp, oregano, smoked paprika, a few pinches of salt and 2 tablespoons of oil.
  3. Mix well and set aside.
  4. Add the okra and tomatoes to the sheet pan, season with salt and several cracks of black pepper, then drizzle the remaining 2 tablespoons of oil over top.
  5. Mix well, spread evenly then place on the top rack of the oven.
  6. Roast until the okra is softened and the tomatoes are soft and have released their juices, about 15 minutes.
  7. Take the pan out of the oven, put the tomatoes and okra in a large bowl, then spread the shrimp evenly on the same pan and toss to coat in the pan juices.
  8. Return the pan to the oven and roast until the shrimp are cooked through, 4 to 5 minutes.
  9. Remove the shrimp from the oven, then toss with the okra and tomatoes, along with any pan juices.
  10. Serve with a squeeze of lemon if using and enjoy!

Source: cooking.nytimes.com

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