CORN OKRA CREOLE
This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.
Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SHRIMP WITH CREAMED CORN AND FETA
Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits. If you crave this out of corn season, feel free to use frozen kernels instead.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).
- In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.
- Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed.
- In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes.
- Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed.
- Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
GRILLED SHRIMP WITH ROASTED CORN AND BLACK BEAN SALSA
Steps:
- Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.
- Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa on platter. Top with shrimp skewers.
SHRIMP WITH BLACK BEANS, OKRA & FRESH CORN
Make and share this Shrimp With Black Beans, Okra & Fresh Corn recipe from Food.com.
Provided by Rachaels Kitchen Go
Categories One Dish Meal
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Heat large saute pan on stove at medium-high heat. Reduce heat to medium, add olive oil and garlic. Saute for a minute, then add okra, tomato sauce and water. Reduce heat to low, cover and allow to simmer for 10 minutes, until okra becomes softened. Add black beans. Cover, cook on low another 5 minutes. Add corn kernels. Cover and cook on low another 5 to 10 minutes until corn cooks. Uncover and add cooked rice, mixing to blend inches Remove from heat and add cooked shrimp. Top with finely chopped cilantro and onion, if desired.
KARDEA'S OKRA SOUP WITH SHRIMP
Okra soup is a traditional tomato-based soup that originated in West Africa. While you can add any protein to this dish, I like using shrimp when it's in season in the Lowcountry because it pairs really well with the okra.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 10 servings
Number Of Ingredients 21
Steps:
- For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
- For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
- While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
- Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
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