SHRIMP & CORN SUCCOTASH
About the Recipe
Corn is a summer fave and I adore every possible kind of succotash. Singing of summer, succotash is best prepared when corn is at its peak, usually late July through September depending where you live. This version exhibits almost every color or the rainbow and is gorgeous. You can add bacon or crumbled sausage to this recipe but I like it exactly as it is. Another option is to omit the shrimp and serve the succotash as a veggie side course or vegetarian main. I tend to like it hot but warm or room temperature is rave-worthy as well.
SHRIMP & CORN SUCCOTASH
Serves 4-6
Ingredients:
For the Salmon:
2 tablespoons butter
3 tablespoons olive oil
2 large onions, peeled and coarsely chopped
1 large red bell pepper, seeded and diced (optional)
8 cloves garlic, peeled and sliced
1 small jalapeno pepper (less or more to taste), seeds removed and very thinly sliced
1 tablespoon toasted whole fennel seed
Several sprigs fresh thyme or ½ teaspoon dried thyme
Large pinch red pepper flakes (more or less to taste)
zest (grated or slivers) of 1 large lemon
½ cup coarsely chopped Italian parsley
½ cup julienned or coarsely chopped basil
2 scallions (green and white parts) thinly slices horizontally
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
6 ears corn, husked and cut off the cob
2 pounds cleaned and shelled medium shrimp
Method
In a very large skillet, Dutch oven or sauteuse, melt the butter with the olive oil over medium heat. Add the onions, bell pepper if using, garlic, jalapeno, fennel seed, thyme, red pepper, lemon peel, half the parsley, half the basil, and half the scallions.
Sauté over medium heat, stirring frequently, until the onions are translucent. Add salt and pepper and continue to cook and stir until onions and garlic are golden.
Turn the heat to medium high. Add the corn and cook, stirring, until tender, hot and caramelized.
Push the corn mixture to the sides of the pan and add the shrimp to the bare center of the pan. Cook 2-3 minutes until quite pink. Turn shrimp and cook the other side till pink as well.
Stir everything together to blend flavors and heat everything through evenly.
Make sure the shrimp are done. Taste for seasoning. You will probably need more salt. Scatter remaining herbs over the top and serve right away while hot.
NOTE: Corn is best (sweetest) if cooked as soon as you get it. This recipe works well if you blanch the corn in boiling water for 2 or 3 minutes, and let it cool Refrigerate for up to 2 days. Cut off the cob when ready to use and continue with recipe.