Recipe courtesy of Lemaire Restaurant
Chef Walter Bundy's Surry Sausage and White Corn Succotash
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 267
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 12
- Cholesterol
- 116
- Sodium
- 846
- Total: 20 min
- Active: 15 min
Ingredients
2 tablespoons whole butter
1/2 cup white corn
1/2 cup sliced Surry County smoked sausage
1/2 cup rock shrimp
1/4 cup sugar snap peas, julienned
1/4 cup peppadew peppers
1 medium Vidalia onion, small dice
1 medium red bell pepper, small dice
1 medium yellow pepper, small dice
Kosher salt and freshly ground white pepper
Fresh herbs, for garnish
Directions
- Melt the butter in a large saute pan. Add the corn, sausage, shrimp, snap peas, peppedaw pepper, onions and bell peppers. Cook until the shrimp turn pink and tender. Season with salt and pepper, and garnish with fresh herbs.