Drunk Shrimp over Succotash - The Local Palate
recipe yields Serves 2 - 1 tablespoon vegetable or canola oil - 1 pound large, head-on shrimp, peeled, deveined, and tails removed - Salt to taste - ½ ounce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Ingredients
- 1 tablespoon vegetable or canola oil
- 1 pound large, head-on shrimp, peeled, deveined, and tails removed
- Salt to taste
- ½ ounce mezcal
- ½ cup shrimp stock
- 4 tablespoons chile compound butter (recipe follows)
- 1½ cups summer succotash (recipe follows)
- 1 lime, halved and grilled or broiled
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