Charred Shrimp and Okra Bowl 12

Ingredients

2 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons coarse yellow cornmeal
10 ounce fresh whole okra, halved lengthwise
1 large red bell pepper, halved
2 teaspoons honey
1 teaspoon salt-free Creole seasoning (such as Tony Chachere’s)
8 ounces large shrimp, peeled and deveined
1 1/2 cups chopped tomato
1/2 cup sliced red onion
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup thinly diagonally sliced celery
1 tablespoon red wine vinegar
3/4 teaspoon kosher salt
8 thin slices red Fresno chile

How to Make It

Step 1

Preheat broiler to high with oven rack 6 inches from heat. Line a rimmed baking sheet with foil.

Step 2

Combine 1 tablespoon oil, cornmeal, and okra in bowl. Place okra and bell pepper halves, skin side up, on prepared pan. Broil 10 minutes. Wrap bell pepper in foil; let stand 10 minutes. Peel and chop.

Step 3

Line pan with foil. Combine honey, Creole seasoning, and shrimp in a bowl; add to pan. Broil 2 to 3 minutes on each side or until done.

Step 4

Combine okra, bell pepper, shrimp mixture, tomato, and remaining ingredients in a bowl; toss.

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bell pepper, honey, Okra, shrimp mixture, tomato