Shrimp Succotash Salad

By Churchill Downs Executive Chef David Danielson

Serves 6

Suggested Wine Pairing:2020 La Crema Sauvignon Blanc, Sonoma County

Suggested Cocktail Pairing: Old Forester Mint Julep Lemonade / Finlandia Finnish Line

Succotash Salad 

Makes 10 cups 

  • 1 pound small shrimp
  • 3 cups stewed fresh butter beans
  • 2 cups fresh corn cut from the cobb
  • 1 cup celery, small diced
  • 2/3 cup picked Italian parsley leaves
  • 1 teaspoon salt
  • 2 tomatoes, medium diced
  1. Bring a pot of heavily salted water to a boil
  2. Drop the shrimp into the boiling water and turn off the heat. Let the shrimp cook for 30-seconds after turning off the heat and remove and chill rapidly. You want the shrimp to be barely cooked through
  3. In a medium bowl, combine all the ingredients excluding the tomatoes and refrigerate 5 - 6 hours or overnight
  4. Add the tomatoes last minute and serve chilled or room temperature

Make 1 cup

  • 6 tablespoons extra virgin olive oil
  • 6 tablespoons red onion, small diced
  • 2 garlic cloves, finely minced
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • ¼ teaspoon red pepper flakes
  • 6 tablespoons red wine vinegar
  • Zest of 2 lemons
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ½ teaspoon hot sauce
  1. In an 8-inch sauté pan, heat olive oil over medium heat
  2. Add the onion and cook gently for 3 minutes. Do not let the onion brown
  3. Stir in the garlic, coriander seeds, mustard seeds, and chili flakes. Toast for 45 seconds
  4. Transfer the oil mixture to a small bowl. Whisk in the remaining ingredients and let it sit while you assemble the salad

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