Southern dishes: Shrimp creole, fried okra

Fried Okra
Serves 4


  • ½ lb. small okra
  • 2 eggs
  • 2 tsp. Dijon mustard
  • ½ c. rice flour
  • 1 c. fine cornmeal (not polenta)
  • 2 tsp. salt
  • ¼ tsp. ground black pepper
  • Oil for frying (heat to 350 degrees)
  • Thermometer


  • Heat oil to 350 degrees (use thermometer)

  • Wash and drain okra, pat dry. Cut off base of okra pod and discard. Slice okra in ¼ inch sections and place in bowl with rice flour. Toss okra in flour until coated, remove from flour and shake off excess. Break the eggs into bowl, add Dijon mustard and beat thoroughly. Add okra to egg and coat completely. Remove okra and drain.

  • Combine cornmeal, salt and pepper. Add okra to cornmeal mixture and coat completely. Be sure to separate any okra that may be stuck together. Remove okra from cornmeal and shake off excess coating.

  • lace okra in oil and allow to fry for 1- 1 ½ minutes. Oil must be at 350 degrees-be sure to use thermometer. Remove from oil and drain on paper towels or brown paper bags.

    Yuzu Aioli


  • 1 egg
  • 1 c. olive oil
  • ¼ c. chopped shallots
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 3 Tb. yuzu juice
  • 2 Tb. Dijon mustard


  • Place all ingredients except olive oil in blender and blend thoroughly. Slowly add olive oil until emulsified.

    Garlic Grits
    Serves 4-6 people


  • 1 c. grits (not instant)
  • 4 c. water
  • 2 tsp. salt
  • 2 Tb. chopped garlic
  • ¼ tsp. ground black pepper
  • 1 stick unsalted butter


  • In a heavy bottom pot, combine water, garlic, salt, pepper and bring to boil. Slowly add grits and return to boil. Reduce heat, cover grits and allow to cook for at least 20 minutes stirring often. Add butter when grits are completely cooked.

    Shrimp Creole


  • 1 lb. 90ct. gulf shrimp, uncooked & peeled
  • 1 stick butter
  • ¼ c. cream
  • 1 onion, finely diced
  • 1 celery stalk, finely diced
  • 2 Tb. chopped garlic
  • 1 tsp. dried thyme
  • ¼ tsp. dried oregano
  • ¼ tsp. dried basil
  • 1 bay leaf
  • 2 Tb. tomato paste
  • 2 tsp. Creole seasoning
  • ¼ tsp. chili flakes
  • ¼ c. pure olive oil
  • 1 Tb. Lea & Perrin's Worcestershire sauce
  • 1 Tb. lime juice
  • 1 tsp. Louisiana hot sauce
  • ¼ c. chopped fresh plum tomatoes (canned will do, if no fresh available)


  • Heat olive oil in heavy bottom pan to medium temperature. Add onion, pepper, celery and cook 5-8 minutes on medium. Add garlic and cook for an additional 4 minutes. Add thyme, oregano, basil, bay leaf, tomato paste, Creole seasoning, tomatoes and chili flakes. Reduce heat, cover and let cook for 10 minutes. Remove lid, increase heat, add shrimp and cook briefly. Add Worcestershire, lime juice, hot sauce, cream and cook until shrimp are just done. Add butter to finish, adjust seasoning and serve over grits.

    *Do not use instant grits!! Do not confuse them with "quick grits" which are perfectly good to use.


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