Vegetable oil
1 ½ lbs. chopped okra
1 lb. peeled shrimp
2-3 tsp. minced garlic
1 tsp. minced chile pepper
1 tsp. minced ginger
½ cup diced onion
Kosher salt and black pepper, to taste
Place a 10-inch cast-iron skillet over medium heat and add just enough oil to coat the bottom. Add okra and cook until it begins to brown, stirring occasionally. (If okra starts to stick, add more oil.) Stir in the next 5 ingredients and cook for 5 to 8 minutes until shrimp is ready. Add more salt and pepper to taste before serving.
What BJ has on his plate, including pop-up dinners at Joseph Fields Farm, as well as a cookbook and brick-and-mortar in the works
