Ingredients
- 6 fresh ears of corn, shucked, husks and cobs set aside*
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 2 medium tomatoes, chopped
- 1 garlic clove, minced
- 2 small sweet peppers, seeded, minced
- 1 lb okra, sliced
- 1 lb small (51-60 ct) shrimp, peeled, deveined
- 1 TBSP Cajun Seasoning
- 1 TBSP light olive oil
- 2 bay leaves
- ¼ cup corn cob stock*
Directions
- Directions: In a large bowl, cut the kernels from the cob and scrape each cob using the blade of a knife to remove milk. Stir tomatoes into corn. Let sit until ready to use.
- *For the corn cob stock: Add the cobs to a stock pot with 6 cups water. Bring to a boil over high heat. Add the bay leaves. Reduce heat to medium low. Cover loosely with lid. Simmer for one hour. Adding additional water, ½ cup at a time, if needed.
- Remove from heat. Strain and reserve ¼ cup of stock. Use remainder of stock within one week or freeze to use in soups or sauces.
- In a small bowl, toss shrimp with Cajun seasoning.
- In a cast iron skillet over medium high heat, add olive oil.
- When shimmering, add shrimp. Sauté for 2 minutes.
- Add okra. Sauté 2 additional minutes.
- Remove. Reduce heat to medium low, add onion, peppers, garlic, and ¼ cup of corn cob stock.
- Cook for 15 minutes, stirring occasionally. Stir in corn and tomatoes.
- Reduce heat to low. Cook for an additional 15 minutes.
- Stir in okra and shrimp and continue to cook for one minute.
- Great served over cornbread.
Leftovers:
Use cold leftovers to stuff cucumbers or avocado drizzled with olive oil and red wine vinegar or heat and use as a filling for quesadillas or stuffed zucchini or eggplant.
Note: Husks and silk can also be used to make a stock perfect for tortilla or mushroom soups.
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