Best Lobster Succotash Recipes

JESSICA B. HARRIS'S SUMMER SUCCOTASH

Jessica B. Harris's Summer Succotash image

The food historian and writer Jessica B. Harris wrote a whole cookbook, "The Martha's Vineyard Table" (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant. This dish is ideal for summer, when the tomatoes are overflowing. Dr. Harris loves to use okra in the place of beans, which are often an ingredient in succotash dishes. If you can't find a habanero chile but still want to add heat, a small jalapeño will work.

Provided by Nicole Taylor

Categories dinner, easy, lunch, vegetables, side dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

1 pound okra, tops and tails trimmed, cut into 1/2-inch-thick rounds
6 large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3 1/2 pounds)
2 cups freshly cut corn kernels (from about 2 medium ears)
1 habanero chile, pricked with a fork (optional)
Salt and ground black pepper, to taste

Steps:

Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 5 grams

SHRIMP SUCCOTASH

Shrimp Succotash image

Provided by Bob Kinkead

Categories Bean Shellfish Vegetable Appetizer Side Wheat/Gluten-Free Bacon Shrimp Corn Legume Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/2 cup dried Great Northern beans
5 cups (or more) water
1 1-inch-thick onion slice
1 celery stalk with leaves
2 garlic cloves, crushed
1 bay leaf
8 ounces uncooked large shrimp in shells
1 slice bacon
1 cup chopped onion
2 cups fresh corn kernels or frozen, thawed
2 tablespoons chopped fresh chives or green onions

Steps:

Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.
Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into 1/2-inch pieces.
Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)
Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; sauté over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper. Sprinkle with chives.