Lima Beans and Shrimp

Ingredients

• 2 lb fresh peeled Louisiana shrimp
• 2 tsp concentrated liquid shrimp boil
• 2 lb fresh (or frozen) baby lima beans or heirloom speckled beans
• 2 tbs butter
• 1 small onion, chopped
• ½ bell pepper, chopped
• 1 rib celery, chopped
• Salt and black pepper to taste
• 1 tbs olive oil
• 1 tbs butter
• 3 tbs (¼ C) flour
• 1 tsp Louisiana Hot Sauce
• Cajun seasoning to taste
• Cooked brown rice for serving
• Hot sauce

Directions

1. Boil Shrimp: Bring shrimp boil and 2 cups water to a rolling boil. Add shrimp, cook for 1 minute, then turn off heat. Let shrimp sit in liquid until pink and mostly opaque, about 15 minutes.
2. Reserve Stock: Drain shrimp through a sieve set over a bowl, reserving the stock.
3. Sauté Base: In a large pot, melt butter and cook onion, bell pepper, and celery until translucent, about 6-8 minutes.
4. Cook Beans: Add beans and enough reserved shrimp stock to cover. Season with salt and pepper. Bring to a boil, then reduce to a simmer, cover loosely, and cook for about 15 minutes.
5. Thicken Beans: Mash some of the beans with a potato masher to thicken the mixture.
6. Add Shrimp: Stir in shrimp and cook for about 5 minutes.
7. Make Roux: In a small skillet, melt butter with olive oil. Add flour and cook, stirring, until lightly browned and nutty.
8. Finish: Stir roux into the bean and shrimp mixture. Adjust seasoning with hot sauce and Cajun seasoning .
9. Serve: Simmer on low for about 5 minutes, then serve warm over rice.

Chef's Notes

• If you have shrimp stock left over, freeze for another use.

The Gumbo Page