Recipe information
Yield
serves 6
Ingredients
2 cups new potatoes, cut into 1/2-inch dice
1 cup water
1/2 cup (1 stick) butter
2 pounds medium shrimp, peeled and deveined, tossed with 1 tablespoon cornstarch
1 1/4 cups fresh corn kernels (from 3 ears)
3 green or poblano peppers, seeded and slivered
1 cup julienned Vidalia or other sweet onion
2 cups diced fresh tomatoes
18 whole small okra
2 bay leaves
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon salt
Preparation
Put the potatoes and water in a large stockpot and bring to a boil over high heat. Lower the heat to medium and cook for 15 minutes, or until the potatoes are soft and the water almost gone. Stir in the butter and cook for 3 minutes longer, then stir in the shrimp, vegetables, bay leaves, cayenne, paprika, and salt, increase the heat to high, and cook, stirring occasionally, until the shrimp are just pink, about 5 minutes. Discard the bay leaves and serve immediately.
