Shrimp Succotash

Photo: Dhanraj Emanuel; Styling: Buffy Hargett

This is a fantastic light summer meal. It's especially delicious with 'Silver Queen' corn and heirloom tomatoes, but you can use any of your favorite varieties.

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 45 Minutes


Ingredients

  • 2 cups fresh butter beans (about 1/2 lb.)*
  • 1 1/4 teaspoons kosher salt, divided
  • 1 1/2 pounds peeled and deveined, extra-large raw shrimp (1 6/20 count)
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 cup sliced fresh okra
  • 1 small sweet onion, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/2 cup diced red bell pepper
  • 2 garlic cloves, minced
  • 1 medium-size heirloom tomato, seeded and diced
  • 1 cup fresh corn kernels (2 ears)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon butter

Preparation

  1. 1. Rinse, sort, and drain butter beans.
  2. 2. Bring butter beans, 1 tsp. salt, and 4 cups water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 35 minutes or until beans are tender; drain.
  3. 3. Meanwhile, combine shrimp, 1 Tbsp. oil, 1/4 tsp. pepper, and remaining 1/4 tsp. salt in a bowl, tossing to coat. Heat a grill pan over medium-high heat; cook shrimp 4 to 5 minutes or just until shrimp turn pink. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
  4. 4. Heat remaining 1 Tbsp. oil in a large skillet over medium heat. Add okra; cook 3 minutes or until lightly browned. Stir in onion and next 3 ingredients; cook 3 minutes or until vegetables are tender. Add tomato and corn; sauté 3 to 4 minutes or until corn is tender. Stir in basil, butter, shrimp, and butter beans. Cook 1 minute or until butter is melted and mixture is thoroughly heated. Season with salt and pepper to taste. Serve immediately.
  5. *Frozen butter beans may be substituted. Omit Step 1.
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