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.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
