Summer Corn And Shrimp Succotash Recipe

Name: Summer Corn And Shrimp Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Peel and devein shrimp, reserving shells. Set shrimp aside.
2
Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan. Add shrimp shells; saute 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.
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.
4
Heat a large skillet over medium-high heat. Add remaining oil and 1 tablespoon butter. Add garlic and shallots; saute 2 minutes. Add corn; saute 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.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound jumbo shrimp, 2 tablespoons olive oil, divided, 1 cup unsalted chicken stock, 8 cups water, and more.

Yes, Summer Corn And Shrimp Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Corn And Shrimp Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions