Summer Corn and Shrimp Succotash

This recipe is classic summer. The fava beans take a lot of prep work (ditto on the shrimp), and as I didn't have enough I supplemented with lima beans; but I would double-shell the full amount to make this again. There's not any one particular feature that makes this so good; it's just a straightforward, all-in-one summery dish that makes springing for sustainable shrimp worthwhile.

I tried a version of this for dinner tonight and it was quite enjoyable. I didn't follow the cooking techniques exactly and made a few additions/substitutions based on what we had in hand but overall followed the sentiment of the dish. For example I used Edemame instead of Fava Beans since I know my daughter loves Edemame. I also skipped the garlic and shallots but included onions, orange pepper, and zucchini. Instead of tarragon I added some basil that we had on hand. I think you could use just about any combination of fresh veggies and herbs and this would turn out pretty pleasant. The sour cream and sriracha condiments also give this succotash dish a nice variation. It was an enjoyable switch up from our normal cuisines and very pleasing to the pallet. We will likely make this one again, and experiment with more veggie combos.