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 Chef’s Notes

Directions

1. Add shrimp boil to 2 C water and bring to a rolling boil
2. Add the shrimp, cook for 1 minute, then turn off heat.
3. Let shrimp sit in liquid until they are pink and mostly opaque, about 15 minutes.
4. Set a large sieve or colander over a big bowl and drain shrimp, saving the shrimp stock.
5. In a large heavy-bottomed pot, melt butter and sauté onion, bell pepper and celery until translucent, 6 to 8 minutes.
6. Add beans and enough shrimp stock to cover them. Season well with salt and pepper.
7. Bring to a boil over high heat, then lower to a simmer. Cover but leave the lid ajar and cook 15 minutes.
8. Use a potato masher to mash some of the beans, for thickening.
9. Add shrimp and stir well and cook for 5 minutes.
10. While that's cooking, in a small skillet, melt 1 tbs butter with olive oil.
11. Add flour and stir well to make a roux. Cook just until the mixture starts to brown and smells toasty, stirring occasionally.
12. Stir the roux into the simmering bean and shrimp mixture. Taste and adjust seasoning, adding hot sauce and Cajun seasoning.
13. Cook over low heat another 5 minutes, then serve warm over rice.

Chef's Notes

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