Geoffrey Zakarian's Rock Shrimp and Succotash
Shrimp with Corn and Mushroom Salad
Rock Shrimp and Succotash Recipe: Serve this light summery dish with a festive cocktail when entertaining a group of friends.
- 2 tablespoons Butter
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Chanterelle Mushrooms (trimmed and washed; cut in half if necessary)
- 2 tablespoons Shallots
- 1/2 cup Yellow Sweet Corn
- 8 ounces Rock Shrimp (cleaned and rinsed)
- 1/4 cup Chicken Stock
- 1/4 cup Fava Beans (blanched and peeled)
- 1/2 cup Cherry Tomatoes (cut in half)
- 4 Basil Leaves (torn)
- 1 teaspoon Chives (finely minced)
- 1 teaspoon Mint Leaves (torn)
- 1 teaspoon Lime Juice
- Extra Virgin Olive Oil
- Kosher Salt
- freshly cracked Pepper
Geoffrey Zakarian Gets Cooking - 1
2 tablespoons Butter
1 tablespoon Extra Virgin Olive Oil
1 cup Chanterelle Mushrooms (trimmed and washed; cut in half if necessary)
freshly cracked Pepper
In a large sauté pan, heat the butter and the oil over high flame until it begins to foam. Add the mushrooms and sauté for 4 minutes, or until they start to caramelize. Season with salt and pepper.
2 tablespoons Shallots
1/2 cup Yellow Sweet Corn
8 ounces Rock Shrimp (cleaned and rinsed)
1/4 cup Chicken Stock
Add the shallots, sweet corn, and rock shrimp. Sauté for 3 more minutes and add the chicken stock. Season with salt and pepper.
1/4 cup Fava Beans (blanched and peeled)
1/2 cup Cherry Tomatoes (cut in half)
4 Basil Leaves (torn)
1 teaspoon Chives (finely minced)
1 teaspoon Mint Leaves (torn)
1 teaspoon Lime Juice
Extra Virgin Olive Oil
Add the fava beans. Cook the mixture until the vegetables are glazed and the liquid has reduced, and finish the mixture with the tomatoes, basil leaves, chives, mint, and lime juice. Finish the succotash with extra virgin olive oil.
1. To be more cost efficient, you can substitute any kind of mushroom for the chanterelle mushrooms.
2. To get a stronger basil flavor in the dish, add rehydrated basil seeds.
3. Make sure to add the tomatoes and soft herbs at the end so they don’t over cook.