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January 9, 2022

Kardea gives this classic French vegetable dish her own Low Country spin by adding sauteed shrimp and okra to the mix!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Ratatouille with Shrimp and Okra
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 50 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

3 tablespoons olive oil
1 medium-size sweet yellow onion, diced (1 cup)
1 green bell pepper, diced (1 cup)
2 cloves garlic, minced
3/4 pound eggplant, cut into large chunks
3/4 pound zucchini, cut into large chunks
3/4 pound yellow squash, cut into large chunks
Kosher salt and freshly ground black pepper
2 sprigs fresh thyme
1 pint red cherry tomatoes
1 bay leaf
1 pound medium shrimp, peeled and deveined
3/4 pound okra, cut into 1-inch-thick slices
Juice of 1/2 lemon (about 2 tablespoons)
1/4 cup packed chopped fresh basil leaves, plus more for garnish, optional

Directions

Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.

Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.

Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)

Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.

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Kardea Brown's Ratatouille with Shrimp and Okra ​​| Delicious Miss Brown | Food Network
youtube.com/watch?v=rOQUZNplPHk

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