Can I use frozen shrimp?

Yes! Thaw them overnight in the fridge or in a bowl of cold water for about 15 minutes, then pat them completely dry before seasoning. Dry shrimp is the key to a good sear.

Can I use frozen or canned corn?

Frozen corn works well. Thaw and drain it first so it browns instead of steams. Canned corn will work in a pinch but you lose most of the sweetness and texture that makes this dish sing.

Succotash is a traditional American dish built around corn and beans, usually lima beans. This version leans on corn, bacon, and tomatoes instead, which is how it becomes a full summer meal rather than a side.

How do I know when shrimp are done?

They turn opaque and pink and curl into a loose C shape. If they curl into a tight O, they are overcooked. Two minutes per side in a very hot pan is usually all it takes.

Shrimp and Corn Succotash Recipe for Summer Meals

Name: Seared Garlic Shrimp with Sweet Corn and Bacon Succotash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 lb large shrimp, peeled and deveined; 8 ears fresh corn, kernels cut off (about 6 cups); 1 lb bacon, chopped; 2 pints cherry tomatoes, halved; 3 shallots, minced; 4 garlic cloves, minced; 4 tbsp butter; 1 tsp smoked paprika; Olive oil; Basil; Salt and black pepper

Description

Smoky seared shrimp over a buttery succotash of fresh corn, bacon, tomatoes, and shallot. The corn makes it a full meal.

Ingredients

Scale

3 lb large shrimp, peeled and deveined
8 ears fresh corn, kernels cut off (about 6 cups)
1 lb bacon, chopped
2 pints cherry tomatoes, halved
3 shallots, minced
4 garlic cloves, minced
4 tbsp butter
1 tsp smoked paprika
Olive oil
Basil
Salt and black pepper

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Instructions

Cook the 1 lb chopped bacon in a large skillet until crisp. Remove it with a slotted spoon, leaving a little fat behind.
Add the shallots and corn to the skillet and sauté about 5 minutes. Add the tomatoes and cook 2 minutes more, then stir in the butter, the bacon, the basil, and salt. Scrape into a bowl and keep warm.
- 3 shallots, minced
- 8 ears fresh corn, kernels cut off (about 6 cups)
- 2 pints cherry tomatoes, halved
- 4 tbsp butter
Pat the shrimp very dry and season with the smoked paprika, salt, and pepper. Wipe the skillet, add a film of olive oil, and heat until almost smoking.
- 3 lb large shrimp, peeled and deveined
- 1 tsp smoked paprika
Sear the shrimp 2 minutes per side until pink and lightly charred, adding the garlic in the last minute. Do not crowd the pan. Work in batches so they sear instead of steam.
- 4 garlic cloves, minced
Spoon the succotash onto plates and set the shrimp on top.

Notes

Bone dry shrimp brown far better than damp ones. A pinch of smoked paprika and a screaming hot pan give the shrimp a charred, seared depth that stands in beautifully for scallops.