Ease of Preparation: Easy
Preparation Time: 20 min
Cook Time: 25 min
Servings: 4
Recipe By: Sheila Buff
From: Corn Cookery
Used with permission of The Lyons Press
Other Soups & Chili
Other Beans
Other Seafood
Other Soups & Chili
Other Beans
Other Seafood
Spicy Shrimp Succotash
Ingredients
1 1/2 cups cooked black beans
1 1/2 cups cooked kidney beans
1 cup lima beans
1 cup corn kernels
1 large butternut squash, peeled, seeded and cubed
1/2 cup tomato purée
1 1/2 cups chicken broth or broth made with chicken flavored broth powder
2 teaspoons dried marjoram
1/2 teaspoon salt
freshly ground black pepper to taste
1/2 teaspoon hot red pepper flakes
1 tablespoon vegetable oil
1 pound shrimp, peeled and cleaned
1 cup coarsely chopped cilantro leaves
1 1/2 cups cooked kidney beans
1 cup lima beans
1 cup corn kernels
1 large butternut squash, peeled, seeded and cubed
1/2 cup tomato purée
1 1/2 cups chicken broth or broth made with chicken flavored broth powder
2 teaspoons dried marjoram
1/2 teaspoon salt
freshly ground black pepper to taste
1/2 teaspoon hot red pepper flakes
1 tablespoon vegetable oil
1 pound shrimp, peeled and cleaned
1 cup coarsely chopped cilantro leaves
Directions
In a large saucepan, combine the black beans, kidney beans, lima beans, corn kernels, squash, tomato puree, chicken broth, marjoram, salt, and lots of black pepper. Cook over moderate heat, stirring occasionally, until the squash is tender, about 20 minutes.
When the squash is just ready, heat the red pepper flakes and vegetable oil in a large, heavy skillet over high heat until very hot. Add the shrimp and cook, stirring often, until they are cooked through and pink, about 5 minutes.
Add the shrimp to the stew. Stir in the cilantro and serve at once.
When the squash is just ready, heat the red pepper flakes and vegetable oil in a large, heavy skillet over high heat until very hot. Add the shrimp and cook, stirring often, until they are cooked through and pink, about 5 minutes.
Add the shrimp to the stew. Stir in the cilantro and serve at once.
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