Needs some serious seasoning. Very bland without adding something. We went with Texas Pete similar to Tabasco sauce. Reminds me of gumbo without the roux and hours of cooking.
This is a fantastic light summer meal. It's especially delicious with 'Silver Queen' corn and heirloom tomatoes, but you can use any of your favorite varieties.
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- 2 cups fresh butter beans (about 1/2 lb.)*
- 1 1/4 teaspoons kosher salt, divided
- 1 1/2 pounds peeled and deveined, extra-large raw shrimp (1 6/20 count)
- 2 tablespoons olive oil, divided
- 1/4 teaspoon freshly ground pepper
- 1 cup sliced fresh okra
- 1 small sweet onion, chopped
- 1 jalapeño pepper, seeded and minced
- 1/2 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 medium-size heirloom tomato, seeded and diced
- 1 cup fresh corn kernels (2 ears)
- 1/4 cup chopped fresh basil
- 1 tablespoon butter
- 1. Rinse, sort, and drain butter beans.
- 2. Bring butter beans, 1 tsp. salt, and 4 cups water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 35 minutes or until beans are tender; drain.
- 3. Meanwhile, combine shrimp, 1 Tbsp. oil, 1/4 tsp. pepper, and remaining 1/4 tsp. salt in a bowl, tossing to coat. Heat a grill pan over medium-high heat; cook shrimp 4 to 5 minutes or just until shrimp turn pink. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
- 4. Heat remaining 1 Tbsp. oil in a large skillet over medium heat. Add okra; cook 3 minutes or until lightly browned. Stir in onion and next 3 ingredients; cook 3 minutes or until vegetables are tender. Add tomato and corn; sauté 3 to 4 minutes or until corn is tender. Stir in basil, butter, shrimp, and butter beans. Cook 1 minute or until butter is melted and mixture is thoroughly heated. Season with salt and pepper to taste. Serve immediately.
- *Frozen butter beans may be substituted. Omit Step 1.
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