Categories: Fish- Seafood

Ingredients

• 2 cups fresh butter beans (about 1/2 lb.) or frozen, thawed
• 1 1/4 tsp. Kosher salt, divided
• 1 1/2 lb. peeled and deveined, extra-large raw shrimp (16/20 count)
• 2 Tbsp. olive oil, divided
• 1/4 tsp. fresh ground pepper
• 1 up sliced fresh okra
• 1 small sweet onion, chopped
• 1 jalapeno 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 Tbsp. butter

Directions

1. Rinse, sort, and drain butter beans.
2. Bring butter beans, 1 tsp. salt, an 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 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.

5. Cook 1 minute or until butter is melted and mixture is thoroughly heated. Season with salt and pepper to taste. Serve immediately.

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