Shrimp Belvedere

• 4 new red potatoes, washed and cut into 1/2-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 (1 1/4 cups)
• 1 cup seeded, cored, and julienned poblano peppers
• 1 cup julienned Vidalia or sweet onions
• 3 garden fresh tomatoes, cut into 1/2-inch dice
• 18 whole small okra
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 2 bay leaves

1. In a 10-cup casserole dish over high heat, combine the potatoes and water.
2. Bring to a boil, lower the heat to medium, and cook for 15 minutes, until the potatoes are soft and the water almost gone.
3. 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.
4. Discard the bay leaves and serve immediately.

new red potatoes, water, butter, shrimp, corn, peppers, onions, tomatoes, okra, cayenne pepper, paprika, salt, bay leaves

Taken from www.cookstr.com/recipes/shrimp-belvedere (may not work)