Kath Younger (Charlottesville, Virginia)
Serves 2
10 jumbo wild-caught shrimp, peeled and deveined
Canola or coconut oil, as needed
20 okra pods, cut into bite-sized pieces
1 ear corn, decobbed (See Chef’s Tips on corn, this page)
1 cup frozen lima beans, thawed
1 large heirloom tomato, diced
1 zucchini, diced
2 cups cooked grits or rice
Cajun seasoning, to taste
Pan-sear the shrimp in oil, leaving them alone so they form a crust. Remove from the pan and set aside.
Add more oil, and sauté the vegetables until they are cooked (about 5 minutes).
Sprinkle on Cajun seasoning to taste, being careful not to over-season, since it is very salty.
To serve, spoon the grits or rice into two bowls, top with vegetables, and garnish with shrimp.