Sauteed Shrimp with Bacon Succotash

Serves 4 people
Cooking time: 30 minutes

2 pounds shrimp, peeled and deveined
1/2 teaspoon pimenton (smoked paprika)
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled and finely chopped
1/2 cup dry white wine
salt and pepper

bacon succotash:
2 ears corn (about 1 1/2 cups), kernals removed
1 bell pepper, seeded and chopped
1 cup lima beans (fresh are best, but frozen work)
1 shallot, peeled and chopped
2 slices thick-cut applewood smoked bacon, chopped
pinch of cayenne
salt and pepper

If working with fresh lima beans, cover with water, 1 tablespoon extra virgin olive oil and a bay leaf and bring to a boil. Simmer until tender (about 20 minutes). Drain and set aside for the succotash.

To make the succotash, cook the bacon in a cast iron skillet or saute pan over medium heat under the fat is rendered and it's beginning to brown. Add the shallot and saute for about two to three minutes, until beginning to soften. Then, add the bell pepper and corn. Continue to cook until tender. Add the lima beans and a pinch of cayenne if desired, stirring to combine. Season to taste with salt and pepper.

Meanwhile, toss the shrimp with the pimenton, salt, and pepper. Heat the olive oil over medium high heat. Add the garlic and saute for about one minute, until beginning to brown. Add the shrimp and quickly saute it until cooked through (about 3-4 minutes, depending on size). Do not overcook.

To make a quick reduction sauce, remove the shrimp  and add the white wine to the saute pan, scraping up the browned bits from the bottom to deglaze the pan. Continue to simmer for a few minutes, until reduced by half. Season to taste with salt and pepper.

To plate, spoon the succotash onto the plate and top with some shrimp. Spoon the white whine reduction sauce over the plate. Top with a little fresh cracked pepper. Enjoy!

Source for Ingredients
wild caught Santa Barbara black shrimp, organic corn, organic bell pepper, shallots, garlic organic lima beans from Hollywood Farmers Market

Nueske's Applewood Smoked Bacon from Zingerman's Bacon of the Month Club