We’re big fans of succotash, especially when tender okra and sweet, plump shrimp are added to the mix. This Shrimp and Okra Succotash boasts a touch of heat thanks to Cajun seasoning and a sprinkling of Fresno chile.
Shrimp and Okra Succotash
Makes 4 to 6 servings
Ingredients
- 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 finely 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
Instructions
- 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.
Notes
*We used Slap Ya Mama Cajun Seasoning.
