Best Shrimp Succotash Recipes

SUCCOTASH WITH SAUSAGE AND SHRIMP

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.

SHRIMP SUCCOTASH

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 ON SUCCOTASH

Steps:

• Poach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl.
• To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm.

EDAMAME SUCCOTASH WITH SHRIMP RECIPE - (4.6/5)

Steps:

• 1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool. 2. Add oil to the pan. Add scallions(or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes. 3. Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.

LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP

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.

SHRIMP SUCCOTASH WITH CHORIZO AND CORN GRITS

Steps:

• Make the grits: in a small saucepan over med-high heat, bring the milk to a boil.
• Decrease heat to med-low and whisk in the grits.
• Switch to a wooden spoon and cook, stirring, until very thick, about 10 minutes.
• Stir in the butter and corn; season to taste with salt and pepper; keep warm.
• Make the succotash: remove the sausage from its casing, crumble, and fry in a nonstick pan over medium heat until browned, about 10 minutes; set aside.
• If using any fresh vegetables, fill a pot with salted water and bring to a boil over high heat.
• Add in the vegetables and cook 3 minutes.
• Strain and place in a bowl of ice water until cool.
• Drain and pat dry with paper towels.
• If using frozen vegetables, they should be thawed; set all aside.
• Melt butter in a large saute pan over medium heat; add in the shallot, cook/stir 1 minute.
• Add in sausage, peas, edamame, corn, limas, and shrimp; add in water and cook/stir, until the shrimp are just cooked through, about 4 minutes.
• Season to taste with salt.
• Place ½ cup grits in the center of each of 4 plates; spoon the succotash around the grits, garnish with the chives and serve.

LEMON-THYME SUCCOTASH WITH GARLIC-PARSLEY SHRIMP

Steps:

• Heat two skillets: one over medium heat, the other over medium-high heat. To the hotter pan, add 2 tablespoons of the EVOO (twice around the pan), then the onions, bell peppers, celery, salt, and pepper. Give the pan a shake.
• To the second skillet, add the remaining 2 tablespoons of EVOO and the butter, melting it into the oil. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper. Sauté the shrimp, tossing them around in the garlic butter until they become pink and firm, 3 to 5 minutes.
• Add the frozen corn and cannellini beans to the succotash in the first pan. Adjust the salt and pepper and add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
• Add the parsley and wine to the shrimp and toss for 1 minute. To serve, pile the succotash onto plates and top with the garlic-parsley shrimp. Pass the lemon wedges at the table. Squeeze lemon juice over the shrimp and succotash before eating.

LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP

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.