Here in South Carolina, we are lucky to get access to fresh, local shrimp. Even in the upstate where I live. There are a couple of companies that bring the shrimp up directly from the coast on a daily basis. Even fresh frozen, these local shrimp are vastly superior to the farmed grocery store shrimp from who knows where. Caught who knows when by who knows who.

This whole meal really came about because we got fresh, local corn. It was so good and probably picked that day or maybe a day before. I wanted to celebrate the corn but needed a protein. The shrimp were perfect with the purée and the succotash. Also, bacon!

Ingredients for Shrimp

• 1 pound, fresh local shrimp, peeled, deveined, tails on. We get ours from Broadwater Shrimp Supply Co.
• Salt and pepper, to taste

Ingredients for Creamy Corn Purée

• 4-5 fresh ears of corn, kernels removed, 3 cups reserved for succotash
• 1 large shallot, minced
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup lactose-free half and half
• 1 cup vegetable stock
• Fresh lemon juice to taste
• Honey to taste
• Salt and pepper to taste

Ingredients for Corn Succotash

• 2 bacon strips, we prefer Niman Ranch
• 1 large shallot, minced
• 3 cups reserved corn kernels
• 1 medium poblano pepper, diced
• 1 cup red bell pepper, diced
• 1 cup edamame
• 1/2 cup vegetable stock
• Salt and pepper to taste

How to make Creamy Corn Purée

1. Heat a medium stock pot to medium-high and add olive oil to coat. Add the shallot and cook until translucent.
2. Add the corn and a pinch of salt, cook for a few minutes until softened. Add vegetable stock and cream, lower heat to a simmer and reduce the liquid by half.
3. Once the liquid is reduce, add to a blender. Starting on slow and gradually increase heat. I ended up on the liquify setting.
4. Set the blender to low and add the butter until combined. Adjust the consistency to your liking by adding a little water to thin or Greek yogurt to thicken. Place back in the stock pot and keep warm.

How to make a Corn Succotash

1. Heat a large sauté pan over low to medium-low heat and add the bacon. Slowly cook bacon until fat is rendered and the bacon is crispy. Remove the bacon to a paper towel. Remove some of the bacon fat if you must, I leave it in. Once the bacon has cooled, cut into thin strips and preserve for garnish.
2. Heat the pan to medium-high and add shallot. Cook until translucent.
3. Add corn, poblano, red bell pepper and continue to cook, tossing to combine.
4. Add edamame and toss to combine. Once the vegetables are slightly softened season with salt and pepper to taste. Keep warm.

Cook the Shrimp and Plate

1. Heat a large pan over medium-high heat and coat with olive oil.
2. Season the shrimp with salt and pepper and cook quickly on both sides. Don’t over cook.
3. To plate, pour some of the creamy corn purée on the bottom of you plate.
4. Add some of the succotash, top with shrimp and garnish with bacon and micro greens if you can find them.