A traditional Southern American dish- Shrimp And Corn Succotash is a simple yet mouth-watering dish that combines fresh shellfish with sweet summer corn, vibrant cherry tomatoes, and fresh herbs all in one skillet! It’s a delicious and healthy meal that can be enjoyed any time of the year and is great for gatherings too. Here is a flavourful, straightforward recipe for Shrimp and Corn Succotash.
What’s a Succotash?
A southern classic, Succotash is a dish that primarily consists of sweet corn and lima beans or other shell beans. You can include heirloom tomatoes, okra, red bell peppers, jalapenos, or bacon. Succotash can be enjoyed as a side dish as well as a main course.
Succotash is a well-balanced dish with several health advantages. Beans and corn both include a lot of fiber, which aids in weight management, and corn is a great source of lutein and zeaxanthin, two phytochemicals that support good vision.
Having health and taste on our side, let’s get started with our dish!
For Ingredients we need:
- 1 lb. medium shrimp, peeled and deveined
- 4 ears of fresh corn, shucked
- 1 red onion, diced
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 2 tbsp. butter
- Salt and pepper, to taste
- 2 tbsp. fresh parsley, chopped
- 2 tbsp. fresh basil, chopped
- 1 tbsp. fresh thyme, chopped
- Lemon wedges, for serving
- Set the oven to 400°F to begin. Place the hot baking sheet with the shucked corn on it, and roast for 15 to 20 minutes, or until just faintly browned.
- Take the corn out of the oven and allow it to cool.
- Add 1 tablespoon of olive oil and 1 tablespoon of butter and heat it over medium heat in a big skillet. Once the butter has melted, add the diced onion and garlic to the skillet and cook for 3 to 4 minutes, or until the vegetables are tender.
- Cut the corn kernels off the cob and add them to the skillet along with the cherry tomatoes. Cook for an additional 5-7 minutes or until the tomatoes have softened and released their juices.
- In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once heated, add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- Add the cooked shrimp to the skillet with the corn and tomato mixture. Add in salt and pepper to taste and stir slowly to combine.
- Remove from heat and stir in the fresh parsley, basil, and thyme. Serve hot with lemon wedges for a bright burst of flavor.
The Chef’s Corner
- For a creamier succotash, you can also add a splash of heavy cream or coconut milk to the skillet with the corn and tomatoes. This will give the dish a rich and velvety texture that pairs perfectly with the tender shrimp.
- If you’re looking to add some heat to your succotash, you can also add a diced jalapeño pepper to the skillet with the onions and garlic. This will give the dish a spicy kick that balances well with the sweet corn and savory shrimp.
- To make this dish even more nutritious, you can also add some chopped spinach or kale to the skillet with the corn and tomatoes. This will add a dose of vitamins and minerals to the dish, as well as some extra texture and flavor.
- When serving this dish, be sure to squeeze some fresh lemon juice over the top for a bright and zesty finish. This will help to cut through the richness of the succotash and add some extra tang to the dish.
Shrimp and Corn Succotash is a delicious and easy-to-make dish that is perfect for any occasion. With its fresh, seasonal ingredients and bold, Southern flavors, it’s sure to become a new favorite in your recipe repertoire. So go ahead and give this recipe a try today – you won’t be disappointed!