Alright, alright, the succotash has a lot of ingredients, and so maybe this isn’t the most simple recipe, but just look at it sitting there all by itself. I said simplicity more for the way it looks.
Have you ever tried making succotash before? It’s great. You just start with the corn, and then throw in anything that sounds good. I also tried making this with bacon and cream. It was good, but a little heavy. The Thai-ish version is a bit lighter for summer.
roasted shrimp on a bed of Thai fusion succotash
for the succotash:
1 teaspoon butter
1/2 medium onion, finely diced
1/2 red bell pepper, finely diced
corn sliced from two cobs
1 small zucchini, finely diced
1 scallion, finely sliced
pinch cayenne pepper
3-4 tablespoons chicken stock
3 tablespoons coconut milk
2 tablespoons cilantro, chopped
salt and pepper to taste
1. Over low heat, cook onion in butter for 10-15 minutes over low heat until it begins to turn brown around the edges and caramelize.
2. Add in pepper and cook for 5 minutes. Raise the heat to medium. Stir in corn, zucchini, scallion, and cayenne pepper, and cook for about five minutes, or until zucchini begins to soften.
3. Pour in chicken stock and cook for a minute more until most of the liquid evaporates. Stir in coconut milk and half the cilantro. Garnish with remaining cilantro, shrimp, and a scallion, if desired.
for the roasted shrimp:
1 pound of raw jumbo shrimp (U-15, which means there are under 15 shrimp in 1 pound), peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon lemon zest
a pinch of cayenne pepper
Preheat the oven to 400 degrees (200 degrees celsius). Toss all ingredients in a bowl and spread out on a large baking sheet. Roast for 6-8 minutes, or until the shrimp curl up and turn pink.