Shrimp succotash dish is what we are talking about today. Don’t let the name scare you, succotash simply means corn and lima beans cooked together with other few ingredients although it has a long history to its name that’s for another day. I simply called this shrimp succotash because I added shrimp to it.
Usually, succotash is cooked with lima beans or shelled edamame, I had edamame but it wasn’t enough so I opted for the black beans. So, if you don’t have lima beans or edamame use black beans either way you’ll get a great tasty dish. I’ll make a separate post on how to make corn succotash later, stay tuned!
You might want to try;
- 1.5 Pounds large shrimp (peeled and deveined)
- 3 fresh corn on the cob (cooked and remove from the cobs) or canned sweet corns
- 1 can black beans (15oz)
- 1 Small sweet onion (or shallot; diced)
- ½ Cup grape tomatoes (halved)
- 1 bell pepper (use any color)
- 1 jalapeno pepper (remove seeds if you desire and diced)
- ¼-1/2 cup water
- 3 Tablespoon butter (or oil)
- 1 Tablespoon basil (chopped)
- Salt and pepper to taste
- 1 small lemon juice (optional)
- Shrimp rub
- 1 Tablespoon chili powder (adjust to your preference)
- ½ teaspoon dried oregano and coriander (each)
- ¼-1/2 teaspoon cumin
- Salt and pepper to taste
- 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.
- Add the garlic and stir cook for an additional 30 seconds to one minute.
- 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.
Add the lemon juice, basil, and water (start with a quarter cup then add more if you need to) and cook for one minute to allow the mixture to warm thoroughly. Check the seasoning and readjust accordingly.
You don't want to overcook the shrimp so take the pot off immediately the shrimps are fully cooked.
Serve and enjoy it.
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