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Cajun Shrimp Succotash

Cajun Shrimp Succotash

A classic dish with a fresh twist.

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Intro

Some recipes surprise you even after the first bite. This one did it with the tomatoes. I thought I knew what was coming — Cajun-spiced shrimp, corn and lima beans doing the classic succotash thing, a little onion and bell pepper for balance. But then those cherry tomatoes hit the pan. They softened, split, and turned into juicy little bombs of sweetness that exploded against the spice.

Building Layers of Flavor

I start by blooming dried basil in with the onion sauté. That little step wakes up the herb’s oils and adds a sweet, almost tea-like herbal note that runs through the vegetables. A splash of white wine brightens everything up, lifting the whole succotash base into something garden-fresh. The shrimp bring the Cajun fire — seared, smoky, and spiced just enough to keep you reaching for another bite.

The Perfect Pairing

And because no meal is complete without bread to mop up the sauce, I baked a pumpkin cornbread to go alongside. Light, moist, and fluffy, with just enough sweetness and warm spice, it paired perfectly — the cornbread soothed the Cajun kick while echoing the succotash’s corn base. Together, it felt like fall and summer sharing the same table.

Why You’ll Love This Dish

This Cajun Shrimp Succotash has roots in tradition but isn’t afraid of surprise. It’s hearty enough to be a full meal, colorful enough to brighten your table, and layered enough to keep every bite interesting. Serve it with that pumpkin cornbread, and you’ve got comfort food with a twist — bold, fresh, and seasonal all at once.

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Text-Only Recipe (Fallback)

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Cajun Shrimp Succotash — Recipe (Text)

Yield: 4 servings

Ingredients

• 4 tbsp neutral oil, divided
• 8 oz cherry tomatoes
• 2 cups corn kernels (from about 2 large cobs, or frozen, thawed)
• Salt & pepper, to taste
• 1 medium yellow onion, finely chopped
• 1 red, yellow, or orange bell pepper, finely chopped
• 3 large cloves garlic, finely chopped
• 1 tsp dried basil
• 1/4 cup white wine
• 1 cup frozen lima beans, thawed
• 2 tsp Cajun seasoning
• 1 lb large shrimp, peeled and deveined

Instructions

1. Heat 2 tbsp oil in a large skillet over medium-high. Add tomatoes; cook, stirring occasionally, until blistered, 5–7 minutes.
2. Add corn; cook 2–3 minutes until starting to char. Season with salt and pepper; transfer tomato mixture to a large bowl.
3. In the same skillet, heat 1 tbsp oil. Add onion, bell pepper, and a pinch of salt; cook until onion softens, about 7 minutes.
4. Add garlic; cook 1 minute. Stir in dried basil, then the wine; simmer until mostly evaporated.
5. Add lima beans and 3/4 cup water. Cover and simmer until beans are tender and liquid evaporates, about 6 minutes. Transfer to the bowl with tomatoes.
6. In the same skillet, heat remaining 1 tbsp oil over medium. Pat shrimp dry; season with Cajun seasoning and a pinch of salt. Cook 1–2 minutes per side until pink and just cooked.
7. Reduce heat to low; return tomato mixture to skillet. Toss to combine and heat through. Adjust seasoning and serve.

Approx. nutrition (per serving): 377 cal • 16 g fat (1 g sat) • 30 g carbs • 7 g fiber • 9 g sugar • 30 g protein • 363 mg sodium • 183 mg cholesterol