Shrimp Salad and Summer Succotash: A Solstice Supper

6 Jul

We’ve been having some odd weather here in Knoxville.  It’s been swinging between hot & sunny to dark & stormy and back again.  I have to admit, it’s actually pretty cool, except when we get storms so intense they knock over trees and leave folks without power for days.  We had one such storm on the Summer Solstice, when a friend of mine was in town visiting.  We’d made a solstice feast– a fusion of traditional Scandinavian fare and Southern classics (we joked about opening up a Scandinavian/Southern fusion restaurant which I think were it actually to come to fruition would become a huge hit).  We had summer succotash, dilled shrimp salad, watermelon feta salad, hot rolls and cucumber cocktails.  Just as we finished cooking, a violent storm rushed in and knocked out all our power.  What could we do but enjoy our meal by candlelight?  It turned into a pretty magical evening. I figured I’d share a couple recipes from the evening.

photo by Shawn Poynter

Dilled Shrimp Salad (via NPR)

  • 1 pound precooked small salad shrimp (pink shrimp or bay shrimp, depending on where you are)
  • 1/2 cup minced dill (1 small bunch)
  • Heaping 1/2 cup mayonnaise
  • Juice of 1/2 lemon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon white pepper
  • Salt to taste

Mix together all of the ingredients, and taste to adjust seasonings.

Summer Succotash (this isn’t the exact recipe we used, but close enough)

Ingredients:

  • 1 ½ cups fresh corn
  • 1/2 cups young lima beans
  • 1/4 cup butterbeans
  • 4 to 6 tablespoons of virgin olive oil
  • 1 small onion or 1 large shallot, chopped
  • 2 tablespoons fresh basil, chopped
  •  peices country ham
  • salt & pepper

1) Start by heating up a medium sized saucepan and heating up 2 tablespoons of virgin olive oil. Add the frozen lima beans, corn, onion or shallot and garlic and cook over medium heat until the onion is translucent, about 4 minutes.

2) Add the red pepper and cook for another minute or two and remove from the heat.

3) Add the fresh basil, parsley, and thyme and mix together.

4) Season with sugar, lime juice, mix, taste and adjust seasonings with salt and pepper.

For more recipes like this one, check out the Domesticity Page.

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