Lowcountry Summer Succotash

Ingredients:

• 2 cups field peas (butter beans, black eyed peas, white acre, etc)
• 2 links smoked sausage, sliced into coins
• 1.5# fresh local shrimp
• 4 ears corn
• 1/2 red onion, diced
• 2 bay leaves, fresh (or 1 dried)
• 1 large spring onion, sliced
• 4 T. butter
• 1/4 c. Coconut Suka
• 3 cups vegetable, chicken, or shrimp stock (or water)

Method:

1. Preheat oven to 425.  Roast corn in husk for 20 minutes.
2. In a large saucepot, simmer field peas, bay leaf, and red onion in chosen liquid for 10 minutes.
3. Add sausage and continue to cook for 20 minutes, adding more liquid if necessary.
4. Remove corn from oven and let cool.  Remove husks, slice kernels off cob.
5. Add corn and shrimp; stir to ensure shrimp are cooked through- about 2 minutes.
6. Add Coconut Suka and butter; taste and add salt and pepper, if necessary.

Add any herbs you have in the garden: chives, parsley, basil