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CARLA HALL Spicy Shrimp Succotash

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2 tablespoons unsalted butter
1 medium yellow onion (peeled, diced)
2 cloves garlic (peeled, minced)
3 cups fresh corn kernels (about 4 ears of corn)
1 cup baby lima beans or green beans (fresh or frozen and thawed)
1/2 cup cherry or grape tomatoes (halved)
1/2 bunch fresh basil (chiffonade)
Kosher salt and fresh ground black pepper (to taste)
1 1/2 pounds medium shrimp (peeled, deveined, tails on)
1 teaspoon cayenne pepper
1 tablespoon olive oil
1 lemon (cut into wedges)
Kosher salt and fresh ground black pepper (to taste)

Preheat an outdoor grill or grill pan to medium-high heat.
Into a cast iron skillet over medium heat, add butter and allow to melt. Add onion and garlic and saute for 4-5 minutes until softened and translucent. Add corn, lima beans (or green beans-cut into 1/2-inch pieces) and saute for an additional 3-5 minutes, being careful not to overcook the lima beans. Remove from heat. Stir in the tomatoes and basil. Season with salt and pepper.
For the Spicy Grilled Shrimp: In a large bowl, add the shrimp, cayenne, olive oil and season with salt and pepper. Toss to coat shrimp. Place on grill and cook for 3 minutes per side. Serve on top of succotash with a squeeze of lemon.
Tip: Add any fresh vegetables that look delicious at the farmer’s market. If using frozen vegetables, shock the vegetables in boiling water until tender then saute.

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