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This recipe comes to us from Reba McEntire’s new cookbook,Β NotΒ ThatΒ Fancy:Β Simple Lessons on Living, Loving, Eating, and Dusting Off Your Boots!

SB Not That Fancy Cookbook Okra Kris DAmico PhotographyPin

Shishito Peppers and Okra with Tequila Lime Vinaigrette

A clever way to serve up okra β€” roasted and tossed in with fried shishito peppers and a tangy vinaigrette.
4.67 from 6 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer or Side
Cuisine Southern
Servings 4
Calories 172 kcal

Ingredients
  

Tequila Lime Vinaigrette

  • 1/2 cup fresh lime juice (4 to 6 limes)
  • 2 tbsp tequila
  • 1 tbsp rice wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 2 tbsp fresh cilantro leaves, finely chopped
  • 1/2 tsp kosher salt (or to taste)
  • 1/2 cup canola oil
  • 2 tbsp agave syrup

Peppers and Okra

  • 3 cups shishito peppers, rough stems removed (about 12 ounces)
  • 1 1/2 cups fresh okra, sliced in half lengthwise (about 6 ounces)
  • 2 tbsp olive oil, divided
  • kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup Tequila Lime Vinaigrette
  • 1 lime wedge (for garnish)
  • 1 orange wedge (for garnish)

Instructions
 

Tequila Lime Vinaigrette

  • Place the lime juice, tequila, syrup, vinegar, mustard, garlic, cilantro, salt, and oil into a large shaker cup or dressing bottle. Secure the lid and shake vigorously until the dressing is emulsified. Refrigerate until ready to use.

Peppers and Okra

  • Preheat the oven to 450Β°F. Line a baking sheet with parchment paper.
  • Place the shishitos and okra in a colander and rinse under cool water. Drain on a few sheets of paper towels.
  • Place the okra in a mixing bowl and drizzle with 1 tablespoon of olive oil. Sprinkle liberally with salt and toss to coat. Spread the okra in a single layer on the baking sheet and transfer to the middle rack of the oven.
  • Bake for 10 to 12 minutes, f lipping halfway through, until the okra is tender and lightly browned. Remove the baking sheet from the oven and transfer the okra back to the mixing bowl.
  • While the okra roasts, set a cast-iron skillet over high heat and add the remaining 1 tablespoon of olive oil. Once the oil is smoking, add the shishito peppers in single layer. Sprinkle liberally with salt.
  • Cover the skillet with a lid and allow the shishitos to blister for 15 to 25 seconds. Stir the peppers, cover, and cook for 15 to 25 seconds more, or until the peppers are well- charred. Remove the skillet from the heat.
  • Add the shishitos to the bowl of okra. Drizzle with vinaigrette and additional salt and pepper, to taste. Toss until the vegetables are evenly coated.
  • Transfer the shishitos and okra to a serving dish and garnish with a lime and orange wedge. Serve immediately.

Notes

Recipe from NotΒ ThatΒ Fancy:Β Simple Lessons on Living, Loving, Eating, and Dusting Off Your BootsΒ by Reba McEntire. Copyright Β© 2023 by Reba McEntire. Used by permission of Harper Celebrate. Photography by Kris D’Amico Photography.

Nutrition

Calories: 172kcalCarbohydrates: 9gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 15mgPotassium: 362mgFiber: 5gSugar: 3gVitamin A: 594IUVitamin C: 89mgCalcium: 47mgIron: 1mg
Keyword Okra
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Alissa Harb
About the Author
Alissa Harb

Alissa Harb is StyleBlueprint's Managing Editor, based in Nashville. A lifelong Tennessee native, Alissa is a lover of travel, true crime, and ordering for the table.