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Shrimp and butter beans
This is Mickey LeMoine's recipe. He prefers fresh butter beans if you can find them, but frozen baby limas work very well.
1 tbs butter or olive oil
1 lb small shrimp, peeled and deveined
1 cup chopped creole veggie mix (onion, bell pepper, celery, garlic)
2 lbs butter or baby lima beans
up to 1 tbs roux
optional: rotel tomatoes
In a skillet, saute shrimp and creole veggies in butter, season with cajun seasoning. Cook just until shrimp are pink.
In a large pot, add the beans and enough water to cover the beans by 2 inches. Add a little cajun seasoning (and rotel tomatoes, if you're using them) and boil hard until the water is almost all gone. When the beans are soft and getting a little creamy, add the cooked shrimp. Stir well and add the roux, stirring. Let it come back to a boil then lower to a simmer. Let simmer for about 15 minutes. Serve over rice.