MEAT OR NO MEAT, THAT IS THE QUESTION

pickled okra

Succotash is succotash, what makes this recipe the best you will ever eat is the pickled okra.

SUCCOTASH

Succotash originated in America.  What is included in your succotash is contingent on where you live and what grows near you and what is in season?  I made succotash all year, consequently, I use frozen vegetables. 

1/2 pound frozen whole kernel white corn, 1/4 pound frozen lima beans,  2  garlic cloves, minced, 1 cup pickled okra, 1 cup sweet onions, chopped, 1/4 cup red bell pepper, 1 cup pickled okra, sliced, 2 cups fresh okra, sliced, 1/4 tablespoon dark brown sugar, 1 teaspoon pink Himalayan salt, 1/4 teaspoon granulated garlic, 1 (14-ounce) can diced tomatoes, 3 teaspoons fresh parsley, chopped, 1/2 teaspoon dried thyme, 1 1/2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh chives, 1/8 cup heavy whipping cream, 1 cup salad shrimp (optional)

Get out a skillet add 1 tablespoon vegetable oil add the onions, bell pepper, minced garlic, and fresh okra saute until the okra is tender,  and no longer forms strings remove from skillet and set aside.  Get out a pot, add the corn and lima beans add enough water to cover the vegetables, cook for 5 minutes, drain add the vegetables to the skillet.  Add the pickled okra, diced tomatoes, sugar, salt, granulated garlic, and heavy cream, mix well, simmer for approximately 3 minutes.  Add parsley, dill, chives, stir.  Taste, adjust salt and pepper if needed.  Add shrimp simmer another 2 minutes, serve.  

 

 

 

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