Servings: 6 servings
Prep Time: 10 min
Cook Time: 45 min
1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
14 1/2-ounce can diced tomatoes
2 bay leaves
1/2 teaspoon dried thyme
10-ounce package frozen cut okra
1 teaspoon Paula Deen’s Lemon-Pepper Seasoning
1 1/2 teaspoons Paula Deen’s House Seasoning
1 cup chicken or fish stock
2 cups shrimp, cleaned, peeled, and deveined
1 egg, beaten
1/3 cup milk
12 ounce package corn muffin mix
In an iron skillet saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees. Mix together egg and milk. In separate bowl, place muffin mix and add egg-milk mixture. Mix until just well blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15-20 minutes.
Cook’s Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!