- 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)
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.
Per serving: Calories 476; Fat 27 g (Saturated 4 g); Cholesterol 203 mg; Sodium 516 mg; Carbohydrate 33 g; Fiber 3 g; Protein 27 g
Photograph by Justin Walker