The best thing about this recipe is the versatility of the ingredients. You can use fresh summertime okra, tomatoes, corn, zucchini, beans and shrimp OR you can use all frozen in the winter with canned stewed tomatoes and frozen shrimp and veggies. For the “grits” use real grits, brown rice or millet like we did here.
Servings 2 Servings
- About 20 okra pods cut into bite-size pieces
- 1 ear of corn de-cobbed
- 1 cup of frozen/thawed lima beans
- 1 big heirloom tomato diced
- 1 zucchini diced
- 10 jumbo USA wild-caught shrimp
- Cajun seasoning to taste
- Canola or coconut oil
- Millet / grits / rice on the bottom
Pan-sear shrimp in oil, leaving alone so they form a crust. Remove from pan and set aside.
Cook “grits” according to package
Add more oil and sauté veggies until they are cooked, about 5 minutes.
Sprinkle on Cajun seasoning to taste, being careful not to overseason since it is very salty.
Portion grits in bowl and top with veggies, garnish with shrimp.