Shrimp Succotash Recipe

Shrimp Succotash Recipe

  • 1/2 cup dried Great Northern beans
  • 5 cups (or more) water
  • 1 1-inch-thick onion slice
  • 1 celery stalk with leaves
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 8 ounces uncooked large shrimp in shells
  • 1 slice bacon
  • 1 cup chopped onion
  • 2 cups fresh corn kernels or frozen, thawed
  • 2 tablespoons chopped fresh chives or green onions
  1. Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.
  2. Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into 1/2-inch pieces.
  3. Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)
  4. Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; sauté over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper. Sprinkle with chives.
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