SUCCOTASH WITH SAUSAGE AND SHRIMP
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
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.
POACHED SHRIMP ON SUCCOTASH
This mix of shrimp and veggies relies on Old Bay Seasoning for its zing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335 g, Fat 17 g, Fiber 5 g, Protein 27 g, SaturatedFat 2 g
DOWN HOME SUCCOTASH
If you grow your own corn, you can have it be really fresh for this recipe if you make sure everything is ready before you pick the corn! That's the way I like it.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12-14 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon until crisp. Remove bacon to paper towels and drain all but 1 tablespoon drippings. , In the same skillet, add the corn, beans, green pepper and onion. Simmer for 10-15 minutes or until vegetables are almost tender, adding water if necessary. Stir in tomatoes and bacon; cook just until tomatoes are heated through.
Nutrition Facts : Calories 56 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 99mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
SOUTHERN SUCCOTASH RECIPE
This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter!
Provided by Blair Lonergan
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
- Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
- Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
- Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 203.3 kcal, Carbohydrate 32.3 g, Protein 8.2 g, Fat 6.5 g, SaturatedFat 3.3 g, Cholesterol 13.7 mg, Sodium 229.4 mg, Fiber 6.6 g, Sugar 3.3 g, UnsaturatedFat 1.8 g
FRESH SOUTHERN SUCCOTASH WITH BACON
This Southern succotash is packed with flavor and fresh ingredients, including okra, tomatoes, corn and bacon-so much goodness in one bite! If you can't find fresh okra, feel free to use thawed frozen okra. Read the author's story behind the recipe: Nothing Says Summer to Me More Than My Mom's Southern Succotash.
Provided by Andrea Mathis, M.A., RDN, LD
Categories Healthy Vegetable Side Dish Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
- Add onion to the pan and cook, stirring, until translucent, 2 to 3 minutes. Add lima beans, corn and tomatoes; cook, stirring, until the lima beans are tender, about 5 minutes. Add okra and water and cook, stirring, until the okra is tender and most of the liquid is absorbed, about 7 minutes more. Stir in salt and pepper to taste. Remove from heat and let stand for 10 minutes. Stir in the bacon before serving.
Nutrition Facts : Calories 145 calories, Carbohydrate 23 g, Cholesterol 6 mg, Fat 3 g, Fiber 5 g, Protein 8 g, SaturatedFat 1 g, Sodium 410 mg, Sugar 5 g
SHRIMP SUCCOTASH
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
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.
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SHRIMP SUCCOTASH - ALIYAH'S RECIPES AND TIPS
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Estimated Reading Time 2 mins
- Clean the shrimp; remove the peel and devein, rinse and pat dry then season with mixture under shrimp rub (chili powder, oregano, coriander, cumin, salt, and pepper) and set aside.
- In a large wok or skillet, heat oil over medium heat, add bell pepper, jalapeno, onion, corn, and cook for about 5 minutes stirring as you cook until vegetables are getting soft but not completely soft.
- If you are using a large wok move the corn mixture to one side or transfer to a plate if that’s much convenient. Add the seasoned shrimp and cook on both sides until pink about 2-3 minutes, don’t worry if it is not fully cooked you’re still going to cook further.
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- Bring butter beans, 1 tsp. salt, and 4 cups water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 35 minutes or until beans are tender; drain.
- Meanwhile, combine shrimp, 1 Tbsp. oil, 1/4 tsp. pepper, and remaining 1/4 tsp. salt in a bowl, tossing to coat. Heat a grill pan over medium-high heat; cook shrimp 4 to 5 minutes or just until shrimp turn pink. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
- Heat remaining 1 Tbsp. oil in a large skillet over medium heat. Add okra; cook 3 minutes or until lightly browned. Stir in onion and next 3 ingredients; cook 3 minutes or until vegetables are tender. Add tomato and corn; sauté 3 to 4 minutes or until corn is tender. Stir in basil, butter, shrimp, and butter beans. Cook 1 minute or until butter is melted and mixture is thoroughly heated. Season with salt and pepper to taste. Serve immediately.
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