Summer Corn & Shrimp Succotash Recipe

Step 1

Peel and devein shrimp; reserving shells. Set shrimp aside.

Step 2

Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan. Add shrimp shells; saute 5 minutes. Add stock. Bring to a boil; cook until liquid is reduced to 1/2 cup. Strain liquid through a sieve into a bowl; discard the shells. Reserve liquid.

Step 3

Fill a large bowl with ice water. Bring 8 cups water to a boil in a large saucepan or Dutch oven. Add fava beans to pan; cook 1 minute. Remove with a slotted spoon. Plunge fava beans into ice water; cool completely. Drain well. Remove and discard tough outer shell from fava beans. Add green beans to boiling water. Cook 2 minutes. Plunge green beans into ice water; cool completely. Drain well.

Step 4

Heat a large skillet over medium-high heat. Add remaining oil and 1 tablespon butter. Add garlic and shallots; saute 2 minutes.

Step 5

Add corn; saute 2 minutes.

Step 6

Add shrimp, reserved shrimp liquid, and salt; cook 3 minutes.

Step 7

Add fava beans, green beans, remaining 1 tablespoon of butter, dill, tarragon, and hot sauce; cook 3 minutes or until shrimp are done. Remove from heat. Stir in sour cream and pepper.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute quinoa for fava beans. Quinoa is a high-protein, gluten-free grain that is a great source of fiber and other essential nutrients. The benefit of this substitution is that it provides a healthy, plant-based alternative to the fava beans, without sacrificing flavor or texture.
Substitute coconut milk for the sour cream. Coconut milk is a dairy-free alternative to sour cream that adds a creamy texture and flavor to the dish. The benefit of this substitution is that it adds a delicious, tropical flavor to the succotash, while providing a vegan alternative to the sour cream.

Variations

Vegetarian Succotash Heat a large skillet over medium-high heat. Add remaining oil and 1 tablespon butter. Add garlic and shallots; saute 2 minutes. Add corn; saute 2 minutes. Add fava beans, green beans, remaining 1 tablespoon of butter, dill, tarragon, and hot sauce; cook 3 minutes or until vegetables are cooked through. Remove from heat. Stir in sour cream and pepper.

Serve with

Roasted Potatoes with Parsley and Garlic:

RECOMMENDED DISH DESCRIPTION: This simple side dish is the perfect accompaniment to the Summer Corn & Shrimp Succotash. The potatoes are roasted to a crisp with a combination of parsley, garlic, and olive oil, creating a flavorful and delicious side dish that pairs perfectly with the succotash.

Lemon-Garlic Grilled Asparagus: This light and flavorful side dish is the perfect complement to the Roasted Potatoes with Parsley and Garlic. The asparagus is grilled and seasoned with a combination of lemon juice, garlic, and olive oil, creating a bright and delicious flavor that pairs perfectly with the potatoes.

FAQ

Q: How can I make this recipe healthier?

A: You can replace the butter with olive oil, use low-fat sour cream, and reduce the salt. You can also substitute the chicken stock with vegetable stock.

Q: Can I make this recipe vegan?

A: Yes, you can make this recipe vegan by substituting the butter with vegan butter, the sour cream with vegan sour cream, and the chicken stock with vegetable stock. You can also use vegan cheese as a topping.

0 Reviews

Write Review

Fun facts:

Fava beans, also known as broad beans, have been cultivated since ancient times and were a staple in the diet of ancient Egyptians.

Tarragon, a popular herb used in this recipe, is believed to have been introduced to French cuisine by Catherine de Medici, the wife of King Henry II of France in the 16th century.