Seafood Succotash Recipe
Ingredients
| Succotash | ||
| Unsalted butter | 1 Tablespoon | |
| Garlic | 1/2 Teaspoon, minced | |
| Lima beans | 2 10 Ounce, Defrosted | |
| Frozen corn | 2 10 Ounce, Defrosted | |
| Whipping cream | 1 Cup (16 tbs) | |
| Snipped chives | 2 Tablespoon | |
| Lemon juice | 1 1/2 Tablespoon | |
| Coarse salt | 3/4 Teaspoon | |
| Ground pepper | 1 To taste | |
| Seafood | ||
| Olive oil | 1 Tablespoon | |
| 1 1 1/2-pound live lobster cut into 16 pieces | ||
| Shrimp | 12 Large, deveined | |
| Bourbon | 2 Tablespoon | |
| 4 cups peeled, seeded and coarsely chopped tomatoes | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Coarse salt | 2 Teaspoon | |
| Generous amount of freshly ground pepper | ||
| Ground red pepper | 1 Pinch | |
| Mussels | 18 , scrubbed | |
Directions
For succotash: Melt butter in large skillet over medium heat.
Add garlic and cook about 30 seconds.
Reduce heat, add beans, corn and cream and simmer about 10 minutes.
Stir in chives, lemon juice, salt and pepper If mixture is too thick, add a little more cream.
For seafood: Heat butter with oil in large skillet over medium-high heat.
When hot, add garlic, then lobster and shrimp, and cook, stirring or shaking frequently, about 1 minute.
Add bourbon and ignite, shaking skillet until flame dies.
Transfer shellfish to plate.
Return skillet to heat and add tomatoes, parsley, salt and peppers.
Cover and cook over high heat until tomatoes begin to give off juice, about 3 minutes.
Add mussels or clams, lobster and shrimp (along with any juices on plate).
Cover and cook, shaking pan occasionally, until mussels have opened, about 2 minutes.
Taste and adjust seasoning.
Spoon succotash in a ring on each plate and mound seafood in center
Add garlic and cook about 30 seconds.
Reduce heat, add beans, corn and cream and simmer about 10 minutes.
Stir in chives, lemon juice, salt and pepper If mixture is too thick, add a little more cream.
For seafood: Heat butter with oil in large skillet over medium-high heat.
When hot, add garlic, then lobster and shrimp, and cook, stirring or shaking frequently, about 1 minute.
Add bourbon and ignite, shaking skillet until flame dies.
Transfer shellfish to plate.
Return skillet to heat and add tomatoes, parsley, salt and peppers.
Cover and cook over high heat until tomatoes begin to give off juice, about 3 minutes.
Add mussels or clams, lobster and shrimp (along with any juices on plate).
Cover and cook, shaking pan occasionally, until mussels have opened, about 2 minutes.
Taste and adjust seasoning.
Spoon succotash in a ring on each plate and mound seafood in center
Chef
