Shrimp Succotash

Ingredients

• 1 tablespoon butter 
• 0.5 lb shell beans fresh
• 0.3 cup basil fresh chopped
• 1 cup ears corn fresh (2 ears)
• 2  garlic clove minced
• 1 medium size heirloom tomatoes diced seeded
• 1  jalapeno minced seeded
• 1.3 teaspoons kosher salt divided
• 1 cup okra fresh sliced
• 2 tablespoons olive oil divided
• 0.3 teaspoon pepper freshly ground
• 1.5 pounds shrimp raw deveined peeled ()
• 0.5 cup bell pepper diced red
• 1 small onion sweet chopped

Equipment

• bowl
• frying pan
• sauce pan
• aluminum foil
• grill pan

Directions

1. Rinse, sort, and drain butter beans.
2. Bring butter beans, 1 tsp. salt, and 4 cups water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 35 minutes or until beans are tender; drain.
3. Meanwhile, combine shrimp, 1 Tbsp. oil, 1/4 tsp. pepper, and remaining 1/4 tsp. salt in a bowl, tossing to coat.
4. Heat a grill pan over medium-high heat; cook shrimp 4 to 5 minutes or just until shrimp turn pink.
5. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
6. Heat remaining 1 Tbsp. oil in a large skillet over medium heat.
7. Add okra; cook 3 minutes or until lightly browned. Stir in onion and next 3 ingredients; cook 3 minutes or until vegetables are tender.
8. Add tomato and corn; saut 3 to 4 minutes or until corn is tender. Stir in basil, butter, shrimp, and butter beans. Cook 1 minute or until butter is melted and mixture is thoroughly heated. Season with salt and pepper to taste.
9. Serve immediately.
10. *Frozen butter beans may be substituted. Omit Step