Succotash will satisfy vegetarians, vegans and omnivores.
Fresh green soybeans, called edamame or sweet beans, are a great twist on this classic American dish, usually prepared with lima beans. This dish is sure to be a hit as autumn arrives. Succotash can be topped with grilled shrimp, salmon or chicken for those meat-lovers, or can be left to stand alone for vegans and vegetarians. Succotash will excite everyone’s taste buds. In order to keep everyone happy, be sure to plate the meats separate from the succotash.
- 1 1/2 cups frozen or fresh shelled edamame
- 1 tablespoons canola oil
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 cups fresh corn kernels (from 4 ears)
- 3 tablespoons dry white wine or water
- 2 tablespoons rice vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 1/2 teaspoons salt
- Freshly ground pepper to taste
- 2 pounds of salmon (or your favorite fish)
- 4 boneless chicken breast, sliced into 2-3 inch pieces
- 2 pounds of large gulf shrimp
Directions for Cooking Succotash:
- Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
- Heat oil in a large non-stick skillet over medium heat.
- Add bell pepper, onion and garlic to skillet; cook, stirring frequently, until vegetables start to soften, about 2 minutes.
- Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat.
- Stir in vinegar, parsley, basil, salt and pepper
Your succotash is ready to serve!
How to Cook the Meats:
- Lightly season the chicken with kosher salt and coarse pepper.
- In a saucepan with heated oil, sauté the chicken until it is completely cooked – 15-20 minutes, the chicken should be tossed, moved and lightly blonde.
- Plate on a bed of romaine lettuce.
- Lightly season the shrimp with Old Bay spice and coarse pepper.
- Repeat steps 2 and 3 from above but the shrimp will be completely cooked in 4-7 minutes
- Using a sharp knife, slice the salmon into 2-inch chunks and lightly season with lemon pepper. Only season the meaty side. The skin side will be cooked off.
- Carefully lay the salmon chunks into a oiled and heated saucepan.
- Let the salmon cook for 4-5 minutes, remove from the saucepan, and then remove the skin from the salmon.
- Place the salmon back inside of the saucepan, cooking the seasoned side of the salmon.
- Do not over-cook the salmon! 2-inch chucks will be cooked in 10-minutes, both sides 5-minutes each.
- Plate on a bed of romaine lettuce and your table is ready to go!