Best Poached Shrimp On Succotash Recipes

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SHRIMP MAQUE CHOUX



Shrimp Maque Choux image

Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible creaminess. Experiment with different varieties of peppers for a uniquely delicious result every time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Yield Serves 4 to 6

Number Of Ingredients 12

5 tablespoons unsalted butter
1 bunch scallions (about 7), thinly sliced into rounds, white and light-green parts separated from dark-green tops
1 small red onion, chopped (1 cup)
1 pound mild to moderately spicy peppers, such as bell, Anaheim, cherry, padron, and sweet habanero; stems, ribs, and seeds removed, chopped (2 1/2 cups)
2 celery stalks, halved lengthwise and thinly sliced crosswise (1 cup)
5 thyme sprigs
Kosher salt and freshly ground pepper
4 ears corn, kernels and corn milk stripped (about 3 cups total)
1/3 cup dry vermouth
1 cup fish or seafood stock, or clam juice
1/3 cup heavy cream
1 pound medium shrimp, peeled and deveined

Steps:

  • Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
  • Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.

HOW TO POACH SHRIMP



How to Poach Shrimp image

This is the best way to cook shrimp. They end up so tender and juicy.

Provided by Christine Pittman

Categories     Side Dish

Time 10m

Number Of Ingredients 5

12 large shrimp (21-25 count per pound, deveined and peeled or deveined and easy peel, tail on)
1/2 tsp. salt
1/2 of a lemon
8-10 peppercorns (optional)
Handful of fresh parsley (optional)

Steps:

  • Fill a 3 quart saucepan 3/4 full of water.
  • Add salt. Squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
  • Bring the pot to a rapid boil over high heat.
  • Remove from the heat and let it stop boiling.
  • Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
  • Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
  • When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
  • Serve as is or peel them first.

Nutrition Facts : ServingSize 6 shrimp, Calories 108 calories, Sugar 0 g, Sodium 733.1 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 25.6 g, Cholesterol 205.3 mg

LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP



Lemon Thyme Succotash With Garlic Parsley Shrimp image

This is from Rachael Ray's 365: No Repeats. It is on my menu for this week. I will update the description after I make it.

Provided by dicentra

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, cored seeded and chopped
2 celery ribs, chopped
salt and pepper
2 tablespoons butter, cut in small pieces
6 garlic cloves, minced
1 1/2 lbs medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 (15 ounce) can cannellini beans, drained
3 tablespoons fresh thyme
1 lemon, zested and cut in wedges
1/3 cup fresh parsley, chopped
1/2 cup dry white wine

Steps:

  • Heat two skillets, one over medium heat and the other over medium-high.
  • To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake.
  • To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
  • Saute the shrimp until they become pink and firm 3-5 minutes.
  • Add the frozen corn and cannellini beans to the succotash in the first pan.
  • Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
  • Add the parsley and the wine to the shrimp and toss for 1 minute.
  • To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.

Nutrition Facts : Calories 638.1, Fat 23.5, SaturatedFat 6.3, Cholesterol 274.5, Sodium 326.6, Carbohydrate 57.6, Fiber 11.5, Sugar 3.5, Protein 49.2

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

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.

POACHED SHRIMP



Poached Shrimp image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 teaspoons sea salt
2 lemons, halved, plus more for serving
3 bay leaves
1 handful fresh thyme leaves
1 handful fresh flat-leaf parsley
1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
2 pounds jumbo shrimp, with shells, heads, and tails on
Bloody Mary Cocktail Sauce, recipe follows
4 ripe tomatoes, coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1/2 cup ketchup
2 tablespoons grated fresh or prepared horseradish
1 lemon, juiced
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 shot pepper vodka
1 teaspoon celery seed
Sea salt and freshly ground black pepper

Steps:

  • Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
  • Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
  • Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

SUCCOTASH WITH SAUSAGE AND SHRIMP



Succotash With Sausage and Shrimp image

Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

Provided by Vallery Lomas

Categories     salads and dressings, vegetables, main course, side dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

2 1/2 cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
2 teaspoons kosher salt, plus more as needed
3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
6 ounces Andouille sausage, diced
1 large yellow onion, diced
1/2 large green bell pepper, diced
4 garlic cloves, minced
5 medium ears corn, kernels sliced off (about 3 1/2 cups)
2 large ripe tomatoes, coarsely chopped
3/4 teaspoon black pepper, plus more as needed
1 pound shrimp (any size), peeled and deveined
1/2 packed cup fresh basil leaves, finely chopped

Steps:

  • Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
  • While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
  • Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
  • Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
  • Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
  • As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
  • Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.

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