Grilled Okra with Smoked Paprika-Shallot Dip
I spent last night with good friends for a potluck dinner. We get together every week and I love relaxing and enjoying new, amazing food with some of my favorite people. This grilled okra recipe from Fine Cooking is my new favorite and I had to share:
1-1/2 Tbs. canola oil
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 medium shallot, grated on the large holes of a box grater (about 2 Tbs.)
1 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh cilantro (optional)
1 tsp. smoked paprika
1/4 to 1/2 tsp. crushed red pepper flakes
Prepare a high gas or charcoal grill fire. Partially split each okra pod lengthwise, leaving about 1/2 inch uncut at the stem end. In a large bowl, toss the okra with the oil, 1 tsp. salt, and 1/4 tsp. pepper.
In a small bowl, combine the sour cream, mayonnaise, shallot, lemon juice, cilantro (if using), smoked paprika, red pepper flakes, and 1/2 tsp. salt; set aside.
Grill the okra, flipping once, until the pods are slightly charred and have just split open, about 5 minutes. Transfer to a large platter (don’t overcrowd the platter as residual heat and steam can soften the pods). Serve the okra hot with the dip on the side.
found via Fine Cooking
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