Begin by cooking your corn. Bring a large pot of water to a boil. (If you do not have access to fresh corn or if you want to save time, you can use frozen corn.)
Once the water is boiling, drop in your corn and boil for 4 - 7 minutes.
While your corn is boiling, dice up your veggies and season your shrimp by tossing and coating with half a teaspoon of Tony's Chachere's Creole Seasoning. Let the shrimp sit.
Next, remove your corn. It should be soft but still crunchy - it will still cook more once thrown in the pan.
Let cool and cut the corn kernels off the cobbs.
Next, heat 3 tablespoons of butter (or ghee) in a skillet until it melts and add your diced red onions to the pan to saute.
Once your onions are translucent, add your garlic and shrimp to the pan. Cook your shrimp until they are pink and then flip them over. Shrimp can overcook really easily so make sure you watch them.
Cook until the second side is pink and remove them from the pan.
Add a tablespoon of olive oil to your pan and add your veggies, starting with okra and bell peppers. Leave out the tomatoes until the very end.
Once the okra is cooked well, add your corn. Season your vegetables with 1 teaspoon of Tony Chachere's Creole Seasoning and 1 tsp salt.
Continue cooking for 5 - 10 minutes and add your shrimp back to the pan with your cherry tomatoes. Add a few more shakes of Tony Chachere's Creole Seasoning and serve either alone or over orzo or rice.