Fire-Roasted Shrimp with Succotash
Fire-roasted shrimp have a charred, crispy exterior that gives way to a supple interior. Accompanying succotash cools the dish down with fresh corn, juicy cherry tomatoes and al dente beans.
TOTAL TIME:1 hour
- 1 lb. fresh shelling beans in the pod, such as limas or edamame
- Â¼ lb. pancetta or bacon, diced
- 1 sweet onion, diced small
- 1 garlic clove, minced
- 4 ears of corn, kernels sliced off
- 1 pint grape tomatoes, halved
- 1 Tbsp. sherry vinegar
- Â¼ cup basil, firmly packed
- Â¼ cup arugula, firmly packed
- 4 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 2 lbs. jumbo or extra-jumbo shrimp
- Â½ cup fresh parsley, chopped
Shell the beans and simmer them in stock or salted water until al dente, about 5 minutes. Run cold water over the beans and drain them.
Cook the bacon in a large sautÃ© pan over medium-low heat until crispy, about 10 minutes. Add the onion, 1 minced garlic clove and corn to the pan.
Cook the succotash until the corn cooks through, about 5 minutes. Transfer the succotash to a mixing bowl. Stir in the grape tomatoes and sherry vinegar while the succotash is hot.
Heat the grill to medium-high. Let the succotash stand while you grill the shrimp.
Mix 4 cloves minced garlic and olive oil and season it to taste with kosher salt and freshly ground black pepper. Thread 2-3 shrimp on each skewer and brush both sides liberally with the garlic and olive oil.
Lay the shrimp in the center of the grill. Grill the shrimp until charred and cooked through, about 5 minutes total cooking time. Brush the shrimp with more garlic oil while grilling for added flavor, if desired.
Take the shrimp from the grill and set aside. Toss the succotash with the basil and arugula. Serve immediately.