The Miami star chef puts summer produce to spectacular use.
James Beard Award–winning chef Michelle Bernstein, who specializes in what she calls luxurious comfort food at her lauded Miami restaurant, Michy’s, considers corn one of the most comforting produce ingredients on the market. It’s been a favorite of hers since childhood.
“Corn has been a staple in our house forever. I adore it,” Bernstein says. “And it’s so versatile, I can’t think of anything it doesn’t go with. You can make it savory or sweet.” Indeed, it can go into everything from breakfast eggs, tangy relishes, and fiery salsas to a cool, clean salad or custardy dessert flan.
In this succotash, Bernstein sought a dish that was richly satisfying yet healthy and not heavy. Omitting the bacon that many folks include in succotash, Bernstein makes a quick shrimp stock from shells for a savory umami boost. Fresh beans bring verdant brightness, while briny shrimp marry perfectly with sweet corn. A touch of sour cream adds velvety mouthfeel. Try her original dish at Michy’s on Biscayne Boulevard this August.
Summer Corn and Shrimp Succotash
Hands-on: 1 hr. 10 min. Total: 1 hr. 10 min.
¾ pound jumbo shrimp
2 tablespoons olive oil, divided
1 cup unsalted chicken stock
8 cups water
3 cups shelled fava beans (about 4½ pounds unshelled beans)
1 cup (1-inch) diagonally cut green beans (about ¼ pound)
2 tablespoons butter, divided
3 garlic cloves, minced
2 shallots, minced
1½ cups fresh corn kernels (about 3 ears)
½ teaspoon kosher salt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
½ teaspoon hot sauce
2 tablespoons reduced-fat sour cream
½ teaspoon freshly ground black pepper
1. Peel and devein shrimp, reserving shells. Set shrimp aside.
2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan. Add shrimp shells; sauté 5 minutes. Add stock. Bring to a boil; cook until liquid is reduced to ½ cup. Strain liquid through a sieve into a bowl; discard shells. Reserve liquid.
3. Fill a large bowl with ice water. Bring 8 cups water to a boil in a large saucepan or Dutch oven. Add fava beans to pan; cook 1 minute. Remove with a slotted spoon. Plunge fava beans into ice water; cool completely. Drain well. Remove and discard tough outer shell from fava beans. Add green beans to boiling water; cook 2 minutes. Plunge green beans into ice water; cool completely. Drain well.
4. Heat a large skillet over medium-high heat. Add remaining oil and 1 tablespoon butter. Add garlic and shallots; sauté 2 minutes. Add corn; sauté 2 minutes. Add shrimp, reserved shrimp liquid, and salt; cook 3 minutes. Add fava beans, green beans, remaining 1 tablespoon butter, dill, tarragon, and hot sauce; cook 3 minutes or until shrimp are done. Remove from heat. Stir in sour cream and pepper.
SERVES 4 (serving size: 1½ cups)
CALORIES 340; FAT 15.8g (sat 5.6g, mono 7g, poly 1.8g); PROTEIN 22g; CARB 30g; FIBER 7g; CHOL 125mg; IRON 4mg; SODIUM 534mg; CALC 120mg
PORTRAIT: JASON MYERS
RANDY MAYOR; FOOD STYLING: KELLIE GERBER KELLEY; PROP STYLING: LINDSEY LOWER