Grilled Shrimp with Summer Succotash

Grilling is a favorite cooking method of our chef partner Amanda Haas, but it’s not always possible to grill outdoors. But a grill pan allows you to replicate the flavor of grilled food while cooking indoors. This summer succotash is a delicious accompaniment to the shrimp. Grilling the corn for a few minutes before combining it with the tomatoes intensifies its sweetness and brings out its full flavor.

1 pound large 16-20 shrimp, shelled and deveined with tails intact

2 tablespoons olive oil

2 teaspoons Old Bay seasoning, divided

3 ears of corn, husks and silks removed

Kosher salt

8 tablespoons unsalted butter, divided

2 green onions, sliced into 1/4” pieces, white and light green parts only

1 pint cherry tomatoes, halved

4 tablespoons fresh basil, sliced into strips

Rinse and dry the shrimp. Place in a large mixing bowl and add 1 tablespoon of olive oil and 1 teaspoon of the Old Bay seasoning. Toss to coat.

Preheat grill pan over medium-high heat. When the pan is hot, place half the shrimp on the grates, leaving a little space between each one. Cook until pink on one side, about 2 minutes, then turn and cook until the shrimp is opaque and cooked through, about 1-2 minutes longer. Remove the shrimp from the pan and set aside on a plate. Repeat grilling with the remaining shrimp.

Drizzle the remaining tablespoon of olive oil over the corn, along with a pinch of salt, tossing with your hands to ensure the corn is evenly coated with the oil. With the grill pan still over medium-high heat, place the whole ears of corn on the grates and cook for 8-10 minutes, turning a few times to ensure the corn is browning on all sides. Remove the corn from the grill pan and allow to cool before slicing the corn off the cob.

In a small saucepan, combine 6 tablespoons of the butter and the remaining teaspoon of Old Bay seasoning. Place over low heat and warm until the butter is melted, stirring to combine. Keep warm until serving.

In a frying pan or sauté pan, warm the remaining two tablespoons of butter over medium heat. Add the green onions and a pinch of salt and cook, stirring constantly until softened, about 2 minutes. Add the corn and the halved tomatoes along with another pinch of salt. Cook, continuing to stir, until the mixture is warmed through and the tomatoes are barely softened, about 2 minutes longer. Remove from the heat and stir in the basil. Season to taste with additional salt and pepper.

Serve the shrimp with the warmed butter for dipping and the succotash on the side.

(Recipe courtesy of Amanda Haas, photograph courtesy of Andee McKenzie).