Newlywed menu: Southern seafood succotash

Chefs Brooke Parkhurst and James Briscione made a promise to each other when they got married — that they would keep their kitchen life fun and exciting. The couple shares an easy-to-make Southern staple for newlyweds:

Seafood succotash

Serves 6


    • 4 tablespoons unsalted butter, divided
    • 1 shallot, minced
    • 1 cup sweet corn, cut from the cob or frozen kernels
    • 1 cup okra, sliced
    • 2 cups cooked butterbeans, lima beans or black eyed peas, liquid reserved or canned*
    • 1 cup cherry tomatoes, halved
    • 1 1/2 tablespoons fresh dill, chopped
    • 1/2 - 1 lb. lobster, shrimp, crabmeat and/or scallops, cooked and cut into bits (optional)
    • Juice of 1/2 lemon
    • Tabasco, or other hot sauce


Baking Directions:

In a large saute pan, melt two tablespoons butter over a medium flame and add the shallots. Cook gently, without browning for 2-3 minutes. Add the corn and saute 3-4 minutes, still over a medium flame. If the pan seems dry, add 1/4 cup water. Season well with salt and pepper. Add the okra, butterbeans and 1 cup of the bean liquid (you can make up the difference with water if you need to). Bring this mixture to a simmer and cook until the okra is tender, about 3 minutes more. To finish, stir in the tomatoes, dill, seafood, lemon, hot sauce and remaining butter.  Taste for seasoning adding salt, pepper or more lemon as necessary.*Canned beans are an acceptable substitute for fresh-cooked beans. Be sure to rinse them well before adding to the pot and use chicken stock, vegetable broth or water in place of the bean's canned liquid.