Shrimp Belvedere Recipe
- 4 new red potatoes, washed and cut into ½-inch dice (2 cups)
- 1 cup water
- 8 tablespoons (1 stick) butter
- 2 pounds large raw shrimp, peeled and deveined (24 ounces) tossed with 1 tablespoon cornstarch
- 3 ears of corn, kernels cut from the cob (1¼ cups)
- 1 cup seeded, cored, and julienned poblano peppers
- 1 cup julienned Vidalia or sweet onions
- 3 garden fresh tomatoes, cut into ½-inch dice
- 18 whole small okra
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 bay leaves
- In a 10-cup casserole dish over high heat, combine the potatoes and water. Bring to a boil, lower the heat to medium, and cook for 15 minutes, until the potatoes are soft and the water almost gone. Stir in the butter and cook for 3 more minutes, then stir in the rest of the ingredients, cover, raise the heat to high, and cook, stirring occasionally, until the shrimp are just pink, about 5 minutes. Discard the bay leaves and serve immediately.
