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:
Recipe: Seafood succotash (on this page)Classic succotash is a thrifty cook's favorite side dish, made simply from a combination of corn and lima beans. But since we're familiar with this Southern staple, we decided to up the ante and add sweet chunks of shrimp, crab and scallops. To make the dish rich and bright, we finish it off with butter and lots of lemon juice and fresh dill.
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.
Serves 6
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