Cajun Shrimp Kabobs - Step 1

1 lb shrimp

1/4 c. coconut liquid aminos

1/4 c. water

1 lemon, juiced

2 sprigs rosemary

1/2 tsp. chili flakes

2 T. Creole seasoning

3 T avocado oil

4 wooden or metal kabob sticks

Peel shrimp and leave on tails. Put all shrimp into a gallon sized Ziplock bag and set aside. In a small bowl, whisk together liquid aminos, water, lemon juice, chili flakes, Creole seasoning and oil. Pour mixture into the sealable bag over shrimp with rosemary sprigs. Massage items together to thoroughly coat items and marinade in refrigerator for no more than 20 minutes. (The citrus will begin to toughen and “cook” the shrimp beyond that time). Remove shrimp from bag and skewer the shrimp by dispersing the shrimp equally among the four skewers. Brush oil onto a cool grill and then heat grill to a medium-low heat. Place skewered shrimp on heated grill and cook until they turn

pink for approximately 5-7 minutes. Make sure to turn shrimp repeatedly during the cooking process. Remove kabobs and keep them warm while preparing the next step.

Maque Choux (corn and veggie mixture)- Step 2

4 oz bacon, diced

1/4 c avocado oil

1/2 lb fresh okra, ends and stems removed and cut into 1/4-inch-thick coins

1 red bell pepper, cored, seeded, and medium dice

1 yellow onion, diced

1 garlic clove, finely chopped

1 jalapeño pepper, stemmed, seeded, and finely chopped

1 1/2 tsp. thyme, finely chopped

Pinch cayenne pepper

Himalayan pink salt

3 c fresh corn kernels (from about 5 medium ears or frozen)

1/4 c heavy coconut cream

2 scallions, thinly sliced (use the white and light green parts, not the darker green)

Place the bacon in a large frying pan over medium-high heat and cook, stirring occasionally, until browned and crisp. Using tongs, transfer to a large paper-towel-lined plate and set aside. Add the avocado oil to the fat in the pan and heat over medium-high heat until shimmering and just starting to smoke. Add the okra and cook, stirring occasionally, until starting to brown around the edges, about 5 minutes. Using a slotted spoon, transfer the okra to the plate with the bacon and set aside. Reduce the heat to medium. Add the bell pepper, onion, garlic, jalapeño, thyme, and cayenne to the remaining oil and fat in the pan, season with salt, and cook, stirring occasionally, until the onion has softened, about 5 minutes. Next, add the corn, season with salt, and cook, stirring occasionally, until the corn is crisp-tender, about 5 to 8 minutes. Add the cream, stir to combine, and cook until the cream is almost completely absorbed. Remove the pan from heat and add the scallions and the reserved bacon and okra. Stir to combine and serve immediately with the Cajun shrimp kabobs.

Makes 4 servings

Presented by Scott and Michelle Williams, Totality Living Well