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Shrimp Succotash Recipe with BBQ Chipotle Peaches

The resulting dish is a little lighter for you and your family than your typical grilled dinner but it packs more of the satiating protein than a basic corn succotash recipe.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4 people
Calories 300kcal

Ingredients

Grilled Vegetables

  • 2 tsp extra virgin olive oil
  • 3 cups cobs of corn husked and silks removed (about 1 1/2 of corn kernels)
  • 2 bell peppers cut into quarters
  • 2 zucchini sliced in half lengthwise
  • 3 peaches sliced in half and pitted

Shrimp

  • 1 lb large shrimp deveined and peeled
  • Salt and pepper
  • 3 tbsp Bear Claw BBQ sauce

Succotash

  • 1 1/2 tbsp extra virgin olive oil
  • 1 can black beans rinsed and drained
  • 1/2 cup frozen or fresh lima beans thawed, blanched
  • Salt and pepper
  • 1/4 cup Bear Claw BBQ sauce
  • Juice of 2 small limes or 1 juicy large
  • 1 oz queso cojita or feta cheese (crumbled)
  • Cilantro to garnish (if desired)

Instructions

Grilled Vegetables

  • Preheat grill to medium high heat.
  • Brush the corn, bell peppers, zucchini and peaches with olive oil and season with a pinch each of salt and pepper. Grill until tender and slightly charred on all sides, about 9 minutes for the corn, 6 minutes for the zucchini and bell pepper, and 2 minutes for the peach. Remove from the grill. Once cool enough to handle, peel away the charred skin from the pepper. Dice all of the vegetables and remove the corn from the cob. Set aside.

Shrimp

  • Season the shrimp with salt and pepper, anchor them onto a skewer and brush with the Bear Claw BBQ sauce. Grill on both sides until cooked through and opaque, about 1-2 minutes per side. Set aside.

Succotash

  • Heat the 1 1/2 tbsp. of olive oil in a large nonstick skillet over medium heat. Add in the black beans and lima beans and toss until warmed through. Season with a pinch each of salt and pepper. Add in the cooked vegetables, the lime juice, and the additional 1/4 cup of Bear Claw BBQ sauce. Toss to coat.
  • Transfer to a serving bowl, remove from the heat, garnish with the queso cojita and cilantro (if using) and top with the grilled shrimp skewers.

Nutrition

Calories: 300kcal