Poached Shrimp On Succotash Recipes

SHRIMP MAQUE CHOUX

Shrimp Maque Choux image

Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible creaminess. Experiment with different varieties of peppers for a uniquely delicious result every time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 40m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

5 tablespoons unsalted butter
1 bunch scallions (about 7), thinly sliced into rounds, white and light-green parts separated from dark-green tops
1 small red onion, chopped (1 cup)
1 pound mild to moderately spicy peppers, such as bell, Anaheim, cherry, padron, and sweet habanero; stems, ribs, and seeds removed, chopped (2 1/2 cups)
2 celery stalks, halved lengthwise and thinly sliced crosswise (1 cup)
5 thyme sprigs
Kosher salt and freshly ground pepper
4 ears corn, kernels and corn milk stripped (about 3 cups total)
1/3 cup dry vermouth
1 cup fish or seafood stock, or clam juice
1/3 cup heavy cream
1 pound medium shrimp, peeled and deveined

Steps:

Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.

LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP

Lemon Thyme Succotash With Garlic Parsley Shrimp image

This is from Rachael Ray's 365: No Repeats. It is on my menu for this week. I will update the description after I make it.

Provided by dicentra

Categories Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, cored seeded and chopped
2 celery ribs, chopped
salt and pepper
2 tablespoons butter, cut in small pieces
6 garlic cloves, minced
1 1/2 lbs medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 (15 ounce) can cannellini beans, drained
3 tablespoons fresh thyme
1 lemon, zested and cut in wedges
1/3 cup fresh parsley, chopped
1/2 cup dry white wine

Steps:

Heat two skillets, one over medium heat and the other over medium-high.
To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake.
To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
Saute the shrimp until they become pink and firm 3-5 minutes.
Add the frozen corn and cannellini beans to the succotash in the first pan.
Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
Add the parsley and the wine to the shrimp and toss for 1 minute.
To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.

Nutrition Facts : Calories 638.1, Fat 23.5, SaturatedFat 6.3, Cholesterol 274.5, Sodium 326.6, Carbohydrate 57.6, Fiber 11.5, Sugar 3.5, Protein 49.2

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