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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.

Recipe by Southern Living August 2012

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Credit: Dhanraj Emanuel; Styling: Buffy Hargett

Recipe Summary

total:
45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse, sort, and drain butter beans.

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  • 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.

  • 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.

  • 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

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