Fried Shrimp and Okra

Ingredients:

• 3 cups fresh or frozen okra (if frozen, defrost)
• 24 large shrimp, peeled and gutted (leave tails on)
• Vegetable oil for frying
• 1 cup wheat flour
• 2 eggs category CO
• 1.5 cups fine corn flour
• 2 tsp Cajun seasoning
• 1 teaspoon fresh thyme
• Salt
• 3 large tomatoes, sliced ​​into wedges
• Tartar sauce and lemon wedges for serving (optional)

Preparation:

1. In a medium Dutch oven or heavy saucepan, heat vegetable oil to a depth of 4 cm over medium-high heat. The oil should read 180°C (350°F) using a thermometer.
2. Meanwhile, place the flour in a shallow dish. In another shallow dish, beat the eggs with 1/2 cup of water. In a third dish, combine the cornmeal, Cajun seasoning, and thyme.
   
   Dredge the okra in flour, shaking off any excess. Dip it in beaten eggs, then coat it in the cornmeal mixture. Fry, turning as needed, until golden brown, about 2 minutes. Place on a paper towel to absorb excess oil and season with salt.
3. Mix the remaining wheat flour with the remaining cornmeal mixture. Dip the shrimp in the egg, then coat them in the flour mixture. Fry the shrimp in batches, turning occasionally, until golden brown, about 3 minutes. Place on a paper towel to absorb excess oil and season with salt.
   
   Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges, and tomatoes.