Fried okra with cornmeal coating

INGREDIENTS:

1 pound okra pods, stem ends cut off, sliced 1/4-inch thick

salt

cold water

yellow cornmeal

salt and pepper

PREPARATION:

Put sliced okra in a bowl, sprinkle generously with salt; cover with very cold water. Refrigerate the okra for at least 1 hour. Drain; roll okra slices in cornmeal seasoned with salt and pepper until well coated.

Fry in a deep skillet in about 1/2-inch of hot oil until browned and crisp. Drain on paper towels and serve hot.

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Okra with shrimp

INGREDIENTS:

1 pound okra, trimmed, washed, sliced

3 tablespoons olive oil

3 tablespoons butter

1 medium onion, coarsely chopped

1 green bell pepper; seeded and coarsely chopped

4 large tomatoes; peeled, seeded and chopped

1/2 cup dry white wine

2 tablespoons lemon juice

1 tablespoon fresh parsley, chopped

salt

black pepper

1 to 1 1/2 pounds shrimp; peeled and de-veined hot cooked rice

PREPARATION:

Heat the oil and butter in a large skillet until the butter is melted. Add the onion and bell pepper; toss to coat evenly. Stir in the okra and cook over medium heat until the onion is translucent.

Add the tomatoes, wine, lemon juice, parsley, salt, and pepper.

Simmer, stirring occasionally, until the tomatoes soften. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.

Serve with hot cooked rice.