Shrimp and Okra Hoagie

Background: Growing vegetables here in the Arizona high desert is a challenge, so Carolyn harvests everyday- and its usually small amounts of lots of vegetables, and they need to get incorporated into our meals. Recently we’ve picked up lots of shrimp on sale and had some Italian rolls hanging around, so we figured, let’s put all this together!

Ingredients:

12 size 16-20 shrimp peeled and deveined
4 cloves garlic peeled and chopped
1 cup fresh okra sliced
4 tbsp peanut oil
8 shishito peppers
2.5 tbsp mayonnaise
juice from half of a lemon
¼ tsp crushed coriander seeds
1 tsp Old Bay hot sauce
2 Italian rolls split
4 small watermelon slices
4-6 leaves Romaine lettuce cored
2 tbsp butter
1 tbsp olive oil

Steps: This can all be done on the grill to use less pans.

Split the two rolls longways being sure not to break the “hinge”. Heat up a large pan or griddle, add the olive oil and lay in the rolls rotating a couple times (it’s good to use some weight for consistent browning). Once browned remove and lay on plates.
Combine 2 tbsp peanut oil, salt, pepper, and okra in a plastic bag, mix to combine well- place on baking sheet and roast at 400 degrees F for 25-30 minutes (until they start to brown).
Combine homemade mayo (recipe in basics), lemon juice and coriander set aside. Add more lemon juice if required to thin. Salt and pepper to taste.
Sautee the shishitos in peanut oil (cast iron pan) until the exterior starts to cook, remove from heat and chop.
In the cast iron pan heat the butter to about 350, drop in the shrimp, cook the first side 2 -3 minutes (watch the heat and temp), once they get color turn over for another 2-3 minutes, add the garlic in the last minute and stir well to combine. Remove from heat.
Sprinkle salt and pepper on each watermelon slice the grill for about 2 minutes per side, remove and plate.
Place Romaine on each roll, followed by the shrimp, okra, shishitos, then drizzle the sauce over top. Cut in half and plate along with watermelon.