Lilly's Bistro's gulf shrimp with summer succotash in chardonnay pan sauce

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WHAS11.com

Posted on June 25, 2013 at 10:38 AM

Updated Tuesday, Jun 25 at 10:41 AM

Pan-Seared Gulf Shrimp with Summer Succotash and Chardonnay Pan Sauce – Chef David Scales

 

Summer Succotash

Serves 4

 

INGREDIENTS

1 cup fresh corn, cooked

1 cup lima beans, cooked

½ cup yellow squash, diced and cooked

½ cup grape tomatoes, sliced

1 tablespoon olive oil

1 tablespoon fresh parsley, minced

2 teaspoons of Cape Hatteras Smoked Seafood Seasoning

Splash Tabasco sauce, or to taste

 

METHOD

Combine all ingredients in a bowl and serve at room temperature.

 

Gulf Shrimp

Serves 4

 

INGREDIENTS

12 Gulf shrimp, heads on

1 tablespoon olive oil

4 tablespoons Vidalia onion, diced

½ cup Chardonnay

3 ounces heavy cream

Salt and pepper to taste

 

METHOD

Heat the olive oil in a cast-iron pan over medium heat. Add the shrimp followed by the onions. Deglaze with the Chardonnay and add the salt, pepper and cream. Reduce the sauce by half. Plate and serve with Summer Succotash.

 

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