Toss washed and dried Okra with olive oil and then Penzeys Fox Point Seasoning (portions to taste).
(I like to let it marinate for about 1 hour in the fridge)
Thread the okra across 2 skewers, leaving a bit of space between each piece.
Preheat a grill to medium high. (approx 15 min.)
Grill until tender and charred, 4 to 5 minutes per side.
Note: Sorry, you’ll have to order a small jar of the spice to try this out. I haven’t found any other spice that works as well as the Penzeys Fox Point Seasoning. www.penzeys.com
Place in a large bowl and serve with a dipping sauce.
Sour Cream Dijon Dipping Sauce
1 cup sour cream
1/2 cup light mayonnaise
1/4 cup Dijon mustard
1 tablespoon finely chopped onion or shallots
1 dash hot pepper sauce (optional)
Mix all ingredients and serve.
(I make the sauce before I start the Okra process and keep it in the fridge until ready to serve.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (21g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (100%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 20
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