We are still dreaming of our holiday meals in Florida. We had some delicious buffalo shrimp served beachside at Cocoa Beach Pier – fresh and tender prawns, coated in crispy breadcrumbs and dowsed in a hot and spicy buffalo sauce.
Fresh shrimp like this are not so easy to source back home in the middle of East Anglia. You can get frozen raw shrimp and prawns from the major supermarkets, and these are a pretty good substitute. We served up our buffalo style shrimp with edamame succotash. They cooked up nicely – juicy, tender and subtly flavoured. The sauce is not subtle though…! Most often buffalo shrimp get dunked into the red hot sauce as soon as they are cooked, but we have added a drizzle instead – feel free to go the traditional route if your taste buds are stronger than ours!
Succotash is a Native American vegetable dish, it’s name derived from the Narangasett Indian word sohquttahhash meaning ‘broken’ (or ‘boiled’) corn kernels. It traditionally incorporates lima and shell beans. It is a popular side dish Stateside. We have served it up in a number of ways. One time we added spoonfuls of succotash to a corn chowder soup topped with mushroom tortellini (yum!). It is also a good base for brunches, and with grilled meat or fish.
In our version today we have used green beans and edamame rather than the traditional string and lima beans. You’ll need to blanch them in some boiling salted water first up to soften them a little. A good tip on preserving the colour and maximising flavour in blanched vegetables comes from one of my Thomas Keller cookbooks. The cooking water should ‘taste like the sea’ he advises – don’t be tight with the salting of it. Once cooked, drain the vegetables and plunge immediately into ice cold water. The soaking will lock in the colour and dilute the salt.
Then char a red pepper – you can do it in the grill but for speed we use our kitchen blowtorch.
Once charred, pop it into a plastic food bag, as it cools the skin will slide off more easily. Then is is an easy job to peel and chop it.
You would normally deep fry prawns to get them crispy but we don’t like the thought of that, and to be honest a spritz of cooking oil on some breaded prawns is enough to help get them perfectly crisp in a hot oven.
Here is the recipe – one thing to mention is hot sauce. We use Frank’s hot sauce as it seems to be the most popular base for buffalo sauce and it certainly has a better flavour than Tabasco or other purely chilli hot sauces. You could also just drizzle with some Sriracha sauce if you wanted.
- 1 red pepper
- 1 cup (150g) trimmed green beans
- 1 cup (150g) shelled edamame beans
- 1 teaspoon olive oil
- 1 clove garlic
- 1 cup (150g) frozen sweetcorn
- Half cup Hot Sauce (preferably Frank's)
- 1 tablespoon butter
- half teaspoon Worcestershire sauce
- 12 raw, peeled and deveined shrimp
- 1 cup flour
- White of one egg, beaten gently
- 1 cup panko breadcrumbs
- Cooking spray
- Salt and Pepper
- Char the skin of the red pepper under the grill (broiler) or using a blowtorch.
- Place in a food bag, seal and allow to cool.
- Peel the skin off the cooled pepper, trim off the end and seeds and chop into small squares.
- Chop the green beans into 1 cm (about half inch) lengths.
- Bring a pan of salted water to the boil in a pan and blanch the green and edamame beans into the water until just tender.
- Drain and then plunge the beans into a bowl of ice cold water. Once completely cool, drain them.
- Heat the olive oil in a frying pan, add a peeled and crushed garlic.
- Add the pepper, beans and some frozen sweetcorn.
- Cook succotash until hot then set aside.
- Put the hot sauce, butter, Worcestershire sauce and a little salt into a small pot and heat till the mixture comes to a simmer. Cook on gently heat for 10 minutes until slightly reduced.
- In the meantime, put the flour, egg white and panko breadcrumbs into three bowls.
- Preheat oven to 200DegC (390 DegF)
- Add a little salt to the breadcrumbs and mix it in.
- Drain any water from the prawns then coat in flour, egg white and then breadcrumbs, laying them out on a parchment lined baking sheet and spritz with cooking oil spray.
- Bake for 5 to 10 minutes, turning once to brown each side.
- Warm succotash up then serve prawns by either dipping them in hot sauce or drizzling sauce over them.
If you want more ideas for healthy and carbohydrate free/low carb vegetable sides, take a look at some other globally inspired recipes from our food blogging friends.
Kavey has these green beans with sesame miso dressing.
Laura has this chard gratin.
Kelli comes up with a healthy vegetable gratin.
Ceri has a dish of Hokkaido squash and yellow courgettes.
We are linking up to Ren’s Simple and in Season since much of the vegetables in this dish are coming into season (particularly the red peppers!).