Dollop
Shrimp succotash
Sweet corn, butter beans and tomatoes sautéed with shrimp, butter and a little Old Bay, a summery Southern skillet that’s dinner on its own.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.37 a serving
- 340 calories
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 12 oz frozen raw shrimp, thawed, peeled and patted dry
- 2 tsp Old Bay seasoning, divided
- 2 tbsp butter, divided
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups frozen corn
- 1 can butter beans, drained and rinsed
- 2 Roma tomatoes, diced
- ½ lemon, juiced
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tbsp olive oil
Each serving has about 340 calories, 26 g protein, 38 g carbs and 11 g fat, and costs about $3.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No red bell peppers? Yellow bell peppers work.
- No frozen corn? Canned corn works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the shrimp dry and with 1 teaspoon of the Old Bay.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
1 tablespoon of the butter in a large over medium-high heat. Cook the shrimp 1 to 2 minutes per side, until pink and opaque, then move them to a plate.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 2 min 30 sec
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Add the oil, onion and bell pepper and cook 4 minutes, until soft. Add the garlic for 30 seconds.
Medium heatTimer: 4 min 30 sec
in the corn, butter beans and the rest of the Old Bay and cook 4 to 5 minutes, until the corn is hot and a little .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 4 min 30 sec
Add the tomatoes, the rest of the butter and the lemon juice and cook 1 minute, just until the tomatoes warm.
Medium heatTimer: 1 min
the shrimp back in, scatter the parsley over and serve.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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