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Summer Corn and Shrimp Succotash

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 1 hr, 10 mins
Total time 1 hr, 10 mins
Yield Serves 4 (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Michy's, Miami, FL