Shrimp Succotash Recipes

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SUCCOTASH WITH SAUSAGE AND SHRIMP



Succotash With Sausage and Shrimp image

Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

Provided by Vallery Lomas

Categories     salads and dressings, vegetables, main course, side dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

2 1/2 cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
2 teaspoons kosher salt, plus more as needed
3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
6 ounces Andouille sausage, diced
1 large yellow onion, diced
1/2 large green bell pepper, diced
4 garlic cloves, minced
5 medium ears corn, kernels sliced off (about 3 1/2 cups)
2 large ripe tomatoes, coarsely chopped
3/4 teaspoon black pepper, plus more as needed
1 pound shrimp (any size), peeled and deveined
1/2 packed cup fresh basil leaves, finely chopped

Steps:

  • Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
  • While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
  • Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
  • Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
  • Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
  • As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
  • Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.

POACHED SHRIMP ON SUCCOTASH



Poached Shrimp on Succotash image

This mix of shrimp and veggies relies on Old Bay Seasoning for its zing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

1 teaspoon Old Bay seasoning
1 lemon, halved
1 pound large shrimp (31 to 35), peeled
2 tablespoons champagne or white-wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil, divided
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 cups corn kernels (from 3 ears)
2 medium zucchini, diced medium
Salt and pepper

Steps:

  • Poach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl.
  • To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm.

Nutrition Facts : Calories 335 g, Fat 17 g, Fiber 5 g, Protein 27 g, SaturatedFat 2 g

FRESH SOUTHERN SUCCOTASH WITH BACON



Fresh Southern Succotash with Bacon image

This Southern succotash is packed with flavor and fresh ingredients, including okra, tomatoes, corn and bacon-so much goodness in one bite! If you can't find fresh okra, feel free to use thawed frozen okra. Read the author's story behind the recipe: Nothing Says Summer to Me More Than My Mom's Southern Succotash.

Provided by Andrea Mathis, M.A., RDN, LD

Categories     Healthy Vegetable Side Dish Recipes

Time 35m

Number Of Ingredients 9

4 strips bacon, chopped
1 small onion, chopped
2 cups frozen lima beans, thawed (6 1/2 ounces)
1 ½ cups fresh corn kernels (from 2 large ears)
1 pint cherry tomatoes, halved
1 ½ cups sliced fresh okra (6 ounces)
⅓ cup water
¾ teaspoon salt
Ground pepper to taste

Steps:

  • Cook bacon in a large skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
  • Add onion to the pan and cook, stirring, until translucent, 2 to 3 minutes. Add lima beans, corn and tomatoes; cook, stirring, until the lima beans are tender, about 5 minutes. Add okra and water and cook, stirring, until the okra is tender and most of the liquid is absorbed, about 7 minutes more. Stir in salt and pepper to taste. Remove from heat and let stand for 10 minutes. Stir in the bacon before serving.

Nutrition Facts : Calories 145 calories, Carbohydrate 23 g, Cholesterol 6 mg, Fat 3 g, Fiber 5 g, Protein 8 g, SaturatedFat 1 g, Sodium 410 mg, Sugar 5 g

SHRIMP SUCCOTASH



Shrimp Succotash image

Provided by Bob Kinkead

Categories     Bean     Shellfish     Vegetable     Appetizer     Side     Wheat/Gluten-Free     Bacon     Shrimp     Corn     Legume     Summer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 11

1/2 cup dried Great Northern beans
5 cups (or more) water
1 1-inch-thick onion slice
1 celery stalk with leaves
2 garlic cloves, crushed
1 bay leaf
8 ounces uncooked large shrimp in shells
1 slice bacon
1 cup chopped onion
2 cups fresh corn kernels or frozen, thawed
2 tablespoons chopped fresh chives or green onions

Steps:

  • Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.
  • Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into 1/2-inch pieces.
  • Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)
  • Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; sauté over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper. Sprinkle with chives.

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