This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

　　

Ingredients

serves 6

　　1 cup finely chopped onion

　　1 cup finely chopped celery

　　2 tablespoons olive oil

　　One 14 1/2-ounce can diced tomatoes

　　2 bay leaves

　　1/2 teaspoon dried thyme

　　One 10-ounce package frozen cut okra

　　1 teaspoon lemon-pepper seasoning

　　1 1/2 teaspoons House Seasoning (see page 325)

　　1 cup chicken or fish stock

　　2 cups shrimp, cleaned, peeled, and deveined

　　

Topping

1 egg, beaten

　　1/3 cup milk

　　One 12-ounce package corn muffin mix

　　

Step 1

In an iron skillet sauté onion and celery in oil. Add tomatoes, bay leaves, thyme, okra, lemon-pepper seasoning, and House Seasoning. Pour in stock. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Prepare topping.

　　

Topping

Step 2

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 to 20 minutes.

　　Paula Deen's Kitchen Classics