FRIED SHRIMP AND OKRA

Fried Shrimp and Okra image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Vegetable oil, for frying
1 cup all-purpose flour
2 large eggs
1 1/2 cups fine cornmeal
2 teaspoons Cajun seasoning
1 teaspoon fresh thyme
3 cups fresh or frozen okra (thawed if frozen)
Kosher salt
24 large shrimp, peeled and deveined (tails intact)
3 large tomatoes, cut into wedges
Tartar sauce and lemon wedges, for serving (optional)

Steps:

Heat 1 1/2 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with 1/2 cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt.
Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt.
Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.