Roasted Okra Relish with Sautéed Shrimp

The late summer in Louisiana brings basketfuls of okra from the garden and farmers’ markets. Roasting removes the sliminess and when made into a relish seasoned with our Taste the Seasons Gazpacho mix, makes a smoky and tangy alternative to stewed okra. We like to serve it with sweet and spicy 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

1 package Taste the Seasons Gazpacho mix

1/2 teaspoon salt

2 tablespoons butter

1 teaspoon crushed red pepper

1 pound large shrimp, peeled and deveined


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)