Updated: Feb 21
A Celebration of Low Country
By: Pam Smith, RDN
My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious flavors of Charleston cuisine you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here). This combination of shrimp, okra, corn, and tomatoes is a craveable Summer celebration of Low Country ingredients and flavors.
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
Low Country Shrimp, Okra, Corn and Tomatoes
Yields: 4-6 Servings
12 to 16 ounces finger-sized okra (trimmed and washed)
2 tablespoons olive oil
1 1/2 teaspoons P.S. Flavor!™ Creole Kitchen, or Kosher salt and black pepper
1 to 1 1/2 pounds shrimp (peeled and deveined)
1 teaspoon P.S. Flavor!™ Caribbean Kitchen
1 medium sweet onion (coarsely chopped), about 1 cup
1 teaspoon minced garlic
1/2 cup white wine (dry)
2 cups tomatoes, chopped, or 2 cans petite diced tomatoes
2 ears corn, cut from cob
2 tablespoons lemon juice
1 teaspoon your favorite hot sauce, optional
1 to 2 tablespoons parsley (fresh chopped)
Juice from 1/2 lemon
Optional accompaniment: cooked Carolina grits or rice
Pre-heat sheet pan in 375° F oven.
Slice each piece of okra on diagonal into 1/3rds, then quickly toss in 1 tablespoon olive oil and 1 teaspoon Creole Kitchen seasoning. Roast cut-side showing in a single layer until nice and crispy, about 15 to 20 minutes.
Toss shrimp with Caribbean Kitchen. Heat nonstick or cast iron pan over medium high; add remaining olive oil. Pan sear until shrimp just begins to turn pink. Remove from pan.
Add onion to pan and sauté until just translucent. Add garlic and remaining 1/2 teaspoon Creole Kitchen, and lightly sauté for 20-30 seconds; add white wine to deglaze pan.
Add cut corn and tomatoes and cook for an additional 4-5 minutes. Then add cooked shrimp, roasted okra, hot sauce (if using), parsley, and juice of lemon. Taste and adjust seasoning as needed.
Serve with hot grits or rice as optional accompaniment.