This makes a small batch of Shrimp and Pea Succotash. It was the perfect amount for 2 of us for lunch, with a loaf of garlic bread.
Happy eating,
~Monique
Shrimp and Pea Succotash
1 dozen shrimp
1 tbls ghee or avocado
1/4 cup frozen pearl onions
1/4 white onion, diced
1 red pepper, diced
1 cup frozen peas
1 cup frozen corn
3 tsp Creole seasoning
Heat the gee in a large skillet. Add the diced onions, frozen pearl onions, diced red pepper and 3 tsp creole seasoning. Saute for 5 minutes.
Toss the shrimp with remaining Creole seasoning, nestle in the shrimp so they touch the bottom of the pan. Add in the peas and corn. Don’t move the shrimp/pan until the shrimp turn pink, then toss the pan and turn all the shrimp to ensure everything is heated through. If the pan is too dry, add 1 – 4 tbls water, broth or white wine.
Serve with a crusty bread.
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