SHRIMPSHRIMPANDANDOKRAOKRA
SUCCOTASHSUCCOTASH
MAKES 4 TO 6 SERVINGS
We’re big fans of succotash, especially
when tender okra and sweet, plump
shrimp are added to the mix. This
variation boasts a touch of heat thanks
to Cajun seasoning and a sprinkling of
Fresno chile.
¾ pound peeled and deveined large
fresh shrimp (tails left on)
1¼ teaspoons Cajun seasoning*,
divided
¼ cup unsalted butter
½ pound fresh okra pods, trimmed
and cut crosswise into
½-inch-thick rounds (2 cups)
1 cup fresh yellow corn kernels
1 cup fresh or thawed frozen baby
lima beans
½ cup chopped red onion
1 Fresno chile, seeded and fi nely
chopped
1 tablespoon minced garlic
1 cup halved assorted cherry
tomatoes
¼ cup loosely packed fresh basil,
chopped
1 tablespoon apple cider vinegar
Garnish: fresh basil leaves- In a large bowl, toss together shrimp
and ½ teaspoon Cajun seasoning. In a
large stainless steel skillet, heat butter
over medium heat. Add shrimp; cook,
stirring frequently, just until pink, about
3 minutes. Using a slotted spoon, transfer
shrimp to a small bowl; set aside. - Add okra to skillet; cook, stirring
occasionally, just until tender, about
5 minutes. (Reduce heat as necessary
to prevent overbrowning.) Stir in
corn, lima beans, onion, Fresno chile,
and garlic; cook, stirring occasionally,
until vegetables are tender, 5 to
7 minutes. - Stir in tomatoes, basil, vinegar,
and remaining ¾ teaspoon Cajun
seasoning. Return shrimp to skillet;
cook until heated through, 2 to
3 minutes. Serve immediately.
Garnish with basil, if desired.
*We used Slap Ya Mama Cajun
Seasoning.