Summer Corn and Shrimp Succotash

2 Reviews
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Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
1 Hour 10 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)
By Michelle Bernstein and Michelle Bernstein
July 2014
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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

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Ratings & Reviews

detailaddict's Review

detailaddict
June 28, 2014
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.

Dh2angel's Review

Dh2angel
June 25, 2014
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.