In a large skillet add oil and heat to medium, add the corn off the cob, onion, cut green beans and okra, and sauté for 5 minutes. Then add chopped fresh tomatoes and sliced red jalapeños.
Using a spoon place dollops of the Four J Romesco sauce on a plate and place 1 shrimp atop each dollop, then, gently and generously, sprinkle your succotash on and around the plate.
- Four J Romesco
- Four J Sherry Shallot Vinaigrette
- Red Onion
- Green Beans