Smoked Beets And Shrimp Succotash Recipe

Prepare and smoke beets

Preheat a smoker to 225°F (107°C). If using a grill as a smoker, set up indirect heat and place soaked applewood chips on the coals or in a smoker box. Trim beet greens to 1/2 inch and keep roots intact to limit bleeding. Toss whole beets with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp black pepper to coat evenly. Wrap each beet loosely in foil (optional for moist interior) or leave unwrapped for more smoke penetration. Place beets on the smoker rack, cover, and smoke for 1 to 1½ hours until a sharp knife slides easily into the center (internal temperature ~205°F). Remove from smoker and let cool slightly.

Once cool enough to handle, slip off the skins by rubbing with a paper towel or using a paring knife. Slice smoked beets into 1/4-inch rounds or 1/2-inch wedges depending on presentation. Reserve warm.

Marinate and cook shrimp

Pat shrimp dry with paper towels. In a bowl, combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp lemon zest, 1 minced garlic clove, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add shrimp and toss to coat; let rest 10–15 minutes (do not over-marinate).

Heat a 10-inch skillet over medium-high heat until hot. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through (total ~3–4 minutes). Remove shrimp to a bowl and keep warm. If desired, deglaze the pan with a teaspoon of water or a squeeze of lemon and pour over shrimp.

Cook lima beans and corn

If using frozen lima beans, blanch in boiling salted water for 2–3 minutes then shock in ice water; drain. If fresh, simmer until tender (6–8 minutes) and drain. If using frozen corn, thaw or briefly sauté to heat through.

In the same skillet used for shrimp (wipe if burnt, leave fond), melt 1 tbs unsalted butter with 1 tsp olive oil over medium heat. Add 1 minced shallot and sauté 1–2 minutes until translucent but not browned. Add 1 cup corn kernels and 1 cup lima beans and cook 2–3 minutes until corn begins to take on a little color. Stir in 1/2 cup diced red bell pepper and 1 tsp fresh thyme; cook another 1–2 minutes just to warm and meld flavors.

Season succotash with 3/4 tsp salt and 1/4 tsp black pepper. Finish with 1 tsp champagne or sherry vinegar and stir to deglaze and brighten flavors. Taste and adjust seasoning.

To plate, spoon a warm bed of succotash in the center of each plate (about 3/4 cup per serving). Arrange smoked beet slices attractively around or on top of the succotash.

Distribute cooked shrimp over the succotash and beets (about 4–5 shrimp per serving). Drizzle 1 tsp extra-virgin olive oil over each plate, sprinkle with 2 tbs sliced chives, and scatter microgreens if using. Finish with a light pinch (about 1/4 tsp) of fleur de sel.

Serve immediately while warm. If preparing for a picnic, cool components to room temperature, pack beets and succotash separately from shrimp, and assemble just before serving.