Tomatoes, Corn and Okra with Shrimp
Ingredients for 4 servings
- 1 1/4 lb jumbo shrimp, peeled and deveined
- pinch of sea salt & pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper diced
- 1 tablespoon fresh garlic, optional
- 12 oz frozen corn
- 1 can (14.5oz) (fire roasted) diced tomatoes
- 16oz frozen cut okra
- 1/2 cup low sodium chicken broth (or water)
- 2 tablespoons The Fit Cook Cajun blend
- sea salt & pepper to taste
- Garnish
- fresh parsley
Steps
Step 1
Season shrimp with sea salt & pepper.
Step 2
Set a skillet on high heat. Once hot, add shrimp and cook for about 2 – 3 minutes until there is a deep sear on it, then remove it from the skillet. We will finish cooking it later so no worries if it is not fully cooked just yet.
Step 3
Reduce the heat of the skillet to medium and once it has cooled down, add the oil, onions and bell pepper (and garlic if using). Cook for 3 to 5 minutes until the onions turn brown and translucent.
Step 4
Add remaining ingredients and stir. Bring the skillet to a light simmer, then cover and cook for 6 to 10 minutes. Ensure nothing is burning and reduce the heat OR add more broth if more liquid is needed.
Step 5
Remove the lid and fold in the shrimp. Cover and cook for an additional 5 minutes until everything is cooked through.
Step 6
Garnish and enjoy!
