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Shrimp Succotash



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Shrimp Succotash
Bon Appétit August 1995

 Bon Appetit
Bon Appetit

"Terrific for a first course or a side dish, this recipe is adapted from the lobster succotash at Kinkead's in Washington, D.C. Chef Bob Kinkead's original uses chunks of lobster, which can be substituted for the large shrimp called for here."

1/2 cup dried Great Northern beans
5 cups (or more) water
a 1-inch thick onion slice
1 celery stalk with leaves
2 garlic cloves, crushed
1 bay leaf
8 ounces uncooked large shrimp in shells
1 slice bacon
1 cup chopped onion
2 cups fresh corn kernels or frozen, thawed
2 tablespoons chopped fresh chives or green onions

Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain. Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid.
Peel and devein shrimp; cut into 1/2-inch pieces. Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)
Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings from skillet. Add chopped onion; sauté over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper. Sprinkle with chives. Serves 4.

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