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Grilled Okra with Smoked Paprika-Shallot Dip

by Liz Pearson

read reviews (4)

Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra. High heat ensures that okra cooks quickly and maintains its crunch. Serves 6

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okra paprika shallots more more

1 lb. small okra pods (no longer than 2 inches)
1-1/2 Tbs. canola oil
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 medium shallot, grated on the large holes of a box grater (about 2 Tbs.)
1 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh cilantro (optional)
1 tsp. smoked paprika
1/4 to 1/2 tsp. crushed red pepper flakes

Prepare a high gas or charcoal grill fire. Partially split each okra pod lengthwise, leaving about 1/2 inch uncut at the stem end. In a large bowl, toss the okra with the oil, 1 tsp. salt, and 1/4 tsp. pepper.

In a small bowl, combine the sour cream, mayonnaise, shallot, lemon juice, cilantro (if using), smoked paprika, red pepper flakes, and 1/2 tsp. salt; set aside.

Grill the okra, flipping once, until the pods are slightly charred and have just split open, about 5 minutes. Transfer to a large platter (don’t overcrowd the platter as residual heat and steam can soften the pods). Serve the okra hot with the dip on the side.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 5; Sodium (mg): 350; Cholesterol (mg): 10; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 112 , pp. 12

July 7, 2011

user reviews

Rate this Recipe

by kplank, 9/3/2012This dip is out of this world. I used half smoked paprika and half hot Hungarian paprika and it was so good! Spicy, smoky and creamy with a bit of tartness from the onion and lemon juice. Don't skip the cilantro, either. SO GOOD! It paired really well with the okra but I can see this slathered on a hamburger, too. Yum.

by kancook, 9/2/2012okay, I am here to tell you that this dip is fabulous! on everything! took this to a cookout yesterday... there was grilled okra and used the dip. YUM Then we had smoked chicken,with the dip.... holy cow ! GREAT!

by JeffAxelrod, 8/17/2011This is an excellent okra recipe; definitely a keeper. For some reason it reminded me of eating fried okra; maybe it's the fact that they crisp up quite a bit. You can probably cut the sauce portion in half because I only used about 1/4 of the sauce.

by CaryCook, 8/11/2011Easy and delicious! Recipe says use only pods 2 inches approximately but I've found this to be delicious with big or small pods.

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