Summer Corn and Shrimp Succotash

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Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4 (serving size: 1 1/2 cups)


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3/4 pound jumbo shrimp
2 tablespoons olive oil, divided
1 cup unsalted chicken stock
8 cups water
3 cups shelled fava beans (about 4 1/2 pounds unshelled beans)
1 cup (1-inch) diagonally cut green beans (about 1/4 pound)
2 tablespoons butter, divided
3 garlic cloves, minced
2 shallots, minced
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 teaspoon kosher salt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1/2 teaspoon hot sauce
2 tablespoons reduced-fat sour cream
1/2 teaspoon freshly ground black pepper


Hands-on: 1 Hour, 10 Minutes
Total: 1 Hour, 10 Minutes

1. Peel and devein shrimp, reserving shells. Set shrimp aside.

2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan. Add shrimp shells; sauté 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 shells. Reserve liquid.

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.

4. Heat a large skillet over medium-high heat. Add remaining oil and 1 tablespoon butter. Add garlic and shallots; sauté 2 minutes. Add corn; sauté 2 minutes. Add shrimp, reserved shrimp liquid, and salt; cook 3 minutes. Add fava beans, green beans, remaining 1 tablespoon butter, dill, tarragon, and hot sauce; cook 3 minutes or until shrimp are done. Remove from heat. Stir in sour cream and pepper.

Created date

May 2014

Nutritional Information

Calories 340
Fat 15.8 g
Satfat 5.6 g
Monofat 7 g
Polyfat 1.8 g
Protein 22 g
Carbohydrate 30 g
Fiber 7 g
Cholesterol 125 mg
Iron 4 mg
Sodium 534 mg
Calcium 120 mg