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Poached Shrimp on Succotash

  • Servings: 4
Poached Shrimp on Succotash

Source: Everyday Food, July/August July/August 2012


For Poaching

  • 1 teaspoon Old Bay seasoning
  • 1 lemon, halved
  • 1 pound large shrimp (31 to 35), peeled

For Serving

  • 2 tablespoons champagne or white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 2 cups corn kernels (from 3 ears)
  • 2 medium zucchini, diced medium
  • Salt and pepper


  1. Poach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl.

  2. To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm.

Reviews (3)

  • daggsa24fan 5 May, 2014

    I added butter to the succotash right at the end of cooking.....went from 4 stars to 5 stars in my book! I loved the vinegar-Dijon dressing on the shrimp--light & tasty. My kids & hubby ate it all up!

  • pattipoopidoo 30 Jul, 2013

    Perfection on a plate. Thank you!

  • HHW29 26 Jul, 2013

    I liked the idea of the fresh vegetables, but the dressing was really revolting to me. The white wine vinegar was too sweet and too strong. I wish I'd never wasted the whole dish by dressing it with that. Alter the dressing, and it's a fine summer dish.

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