Field Pea Succotash with Blackened Shrimp
 
Ingredients
  • 3 cups fresh field peas with snaps
  • 1½ teaspoons kosher salt, divided
  • 4 slices thick-cut bacon, chopped
  • 1½ cups sliced fresh okra
  • 1 cup chopped onion
  • 1 cup fresh corn kernels
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 teaspoons blackened seasoning*
  • 1 pound extra-large fresh shrimp, peeled and deveined (tails left on)
  • Garnish: fresh thyme, ground black pepper
Instructions
  1. In a medium saucepan, bring peas with snaps, 1 teaspoon salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, until tender, about 30 minutes. Drain.
  2. In a large cast-iron skillet, cook bacon over medium heat, stirring frequently, until crispy, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  3. Add okra, onion, and corn to skillet; cook over medium heat, stirring occasionally, until softened, about 8 minutes. Stir in peas with snaps, tomatoes, vinegar, thyme, pepper, and remaining ½ teaspoon salt. Cook, stirring occasionally, until heated through, about 5 minutes. Remove from skillet; keep warm.
  4. In same skillet, heat oil over medium-high heat.
  5. Sprinkle blackened seasoning all over shrimp. Add to skillet, and cook until shrimp are pink and firm, 1½ to 2 minutes per side. Serve over succotash. Garnish with thyme and black pepper, if desired.
Notes
*We used Slap Ya Mama Blackened Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/field-pea-succotash-with-blackened-shrimp/