It can be a form of meal that is nutritionally perfect when done properly.
David Danielson, the chief chef at Churchill Downs, pairs this style of succotash with a modern shrimp succotash salad.
The shrimp in this succotash salad provides protein in a different way than some succotash recipes that include a serving of meat.
| Author | Silvia lemon |
| Preparation Time | 05 minutes |
| Cooking Duration | 25 minutes |
| Total Time | 30 minutes |
| Category | Lunch |
| Calories | 410 |
| Protein | 26g |
| Servings | 06 |
| Cuisine | American |
| Diet | Non-Veg |
Ingredients
- 1 pound small shrimp
- 3 cups stewed fresh butter beans
- 2/3 cup picked Italian parsley leaves
- 1 teaspoon salt
- 1 cup celery, small diced
- 2 cups fresh corn cut from the cobb
- 2 tomatoes, medium diced
(Make another Recipe – If you want to lose weight then this vegetarian salad is the best)
How to make Shrimp Succotash Salad
Bring a pot of heavily salted water to a boil.
Turn off the heat after dropping the shrimp into the boiling water.
After turning off the heat, give the shrimp 30 seconds to finish cooking before quickly removing and chilling.
The shrimp should only be slightly cooked through.
Combine all the ingredients in a medium bowl, excluding the tomatoes, and chill for 5 to 6 hours or overnight.
Serve chilled or at room temperature and add the tomatoes just before serving.
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