Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Shrimp & Fried Okra Tacos w Homemade Rooster Sauce

1 lb shrimp, peeled,  deveined and rinsed
2 T. unsalted, cultured butter
1 lb okra, cut into ½ inch pieces
1 C. buttermilk
½ C cornmeal
½ C panko
sunflower oil, coconut oil, or lard for frying
Homemade rooster sauce (buy my book for a recipe), or sriracha
Jack cheese

Combine the cornmeal and panko in a bowl with plenty of salt and black pepper. Put the buttermilk in another bowl. Heat the oil in a skillet until a pinch of bread thrown in sizzles and fries.

Toss the okra in the buttermilk, then roll it in the panko and cornmeal breading, then fry until golden, turning as needed. Drain on a drying rack set over a sheet pan (this is far superior that draining fried foods on paper towels). Salt as needed.

Cook the shrimp in the butter, adding salt and pepper, and any other spcies you desire. Then remove while you toast the tortillas in the same pan.

Fill the tortillas with shrimp. Add fried okra pieces, rooster sauce, and cheese. Serve with lime wedges. 

All content copyright 2018 Meredith Leigh | Background image by Cindy Kunst.