Bacon, Shrimp, and Jalapeño Succotash

If you like traditional succotash, with lima beans, corn, and peppers, you're going to love this confetti-colored mix of veggies. The addition of fiery jalapeño, salty bacon, and butter-fried shrimp makes this side dish good enough for any picnic, potluck, or summer barbecue!

Prep

Cook

Servings

6

Level

Easy

Ingredients

  • ½ cup (1 stick) Challenge Butter
  • 18 jumbo shrimp (about 1 pound fresh), shelled and deveined
  • ½ onion, diced (about ¾ cup)
  • 1 yellow squash or zucchini, diced (about 1½ cups)
  • ½ red pepper, diced (about ¾ cup)
  • 1 cup fresh or frozen corn
  • ½ cup mukimame (shelled edamame)
  • 1 jalapeño, deseeded and finely diced (about ¼ cup)
  • 8 pieces cooked bacon, crumbled
  • salt, to taste
  • ground black pepper, to taste
  • ¼ cup fresh basil or cilantro

Directions

  • 1

    In a Good Cook, 10-inch skillet, melt butter over medium heat. Once butter is fully melted and bubbling, add shrimp. Cook until slightly golden on both sides. Transfer to a dish and set aside.

  • 2

    Toss vegetables into skillet. Continue to cook over medium to medium high, stirring constantly, until the onion and squash are tender.

  • 3

    Add shrimp and bacon back to skillet. Salt and pepper to taste. Garnish with fresh basil or cilantro before serving.

Notes

  • !

    Yields 6 servings.

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