Servings:6
Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra. High heat ensures that okra cooks quickly and maintains its crunch.
亚搏手机版官方
- 1 lb. small okra pods (no longer than 2 inches)
- 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
Nutritional Information
- Calories (kcal) : 160
- Fat Calories (kcal): 130
- Fat (g): 14
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 5
- Monounsaturated Fat (g): 5
- Cholesterol (mg): 10
- Sodium (mg): 350
- Carbohydrates (g): 7
- Fiber (g): 3
- Protein (g): 2
Preparation
- 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.
Ingredient Spotlight
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IN THIS RECIPEOkra
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IN THIS RECIPEShallots
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FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (5 reviews)
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Krispie| 05/28/2019I have made this so many times. I always surprses everyone that they like okra when it’s grilled. And the smoked paprika dip is fantastic. I sometimes make it as a dip for a veggie tray. It’s also fantastic with ridged potato chips.
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kplank| 09/03/2012
This dip is out of this world. I used half smoked paprika and half hot Hungarian paprika and it was so good! Spicy, smoky and creamy with a bit of tartness from the onion and lemon juice. Don't skip the cilantro, either. SO GOOD! It paired really well with the okra but I can see this slathered on a hamburger, too. Yum.
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