Not only is classic succotash a beloved Southern tradition—but if you’re preparing a party spread, it can also be a colorful feast for the eyes. Plus, when it’s done just right, nutritionally it can be kind of the perfect food.
That’s the kind of succotash that Churchill Downs’ Executive Chef, David Danielson, has served up with this contemporary (and gorgeous) shrimp succotash salad. While some succotash dishes come with a helping of meat, the shrimp in this succotash salad delivers on protein in a different, and dare we say fresher, way. And while this recipe calls for butter beans, there’s nothing buttery about it… but that doesn’t make it any less rich or delicious.
Take note: Corn cut fresh off the cob sounds pretty perfect, but if you take a slight shortcut by going with canned corn, we won’t judge. Just be sure to rinse the corn under water and let it drain to wash off some of the added salt that usually accompanies canned veggies.
1 pound small shrimp
3 cups stewed fresh butter beans
2 cups fresh corn cut from the cobb
1 cup celery, small diced
2/3 cup picked Italian parsley leaves
1 teaspoon salt
2 tomatoes, medium diced
How to Make It
- Bring a pot of heavily salted water to a boil.
- Drop the shrimp in to the boiling water and turn off the heat.
- Let the shrimp cook for 30-seconds after turning off the heat and remove and chill rapidly.
- You want the shrimp to be barely cooked through.
- In a medium bowl combine all the ingredients excluding the tomatoes and refrigerate 5—6-hours or overnight.
- Add the tomatoes last minute and serve chilled or room temperature.
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