Shrimp With Black Beans, Okra & Fresh Corn

• medium shrimp↗1⁄2 lb

  cooked and tails removed (71-90 count)

• extra virgin olive oil↗1 tablespoon
• garlic cloves↗2

  finely minced

• fresh okra1 lb

  rinsed and cut into slices about 1/2-inch thick

• black beans↗2

  (16 ounce) cans, undrained

• tomato sauce↗1

  (8 ounce) can

• fresh corn kernels↗1⁄2 cup

  (cut from one medium ear of fresh corn)

• water↗1 cup
• brown rice↗1 cup

  cooked according to package directions (yields 2 cooked cups)

• cilantro↗2 tablespoons

  finely chopped

• onion↗1⁄2 cup

  finely chopped

Step-by-step instructions

1. 1

   Heat large saute pan on stove at medium-high heat. Reduce heat to medium, add olive oil and garlic. Saute for a minute, then add okra, tomato sauce and water. Reduce heat to low, cover and allow to simmer for 10 minutes, until okra becomes softened. Add black beans. Cover, cook on low another 5 minutes. Add corn kernels. Cover and cook on low another 5 to 10 minutes until corn cooks. Uncover and add cooked rice, mixing to blend inches Remove from heat and add cooked shrimp. Top with finely chopped cilantro and onion, if desired.