Origin Marinated Shrimp & Succotash Toasts

Succotash is a traditional Native American dish typically made with corn and lima beans. This recipe adds a modern twist by pairing it with marinated shrimp and serving it on crusty toast — a fusion of Southern flavors and coastal charm.

Why You’ll Love This Recipe

It’s light but satisfying, easy to prep ahead, and bursting with textures and colors. The shrimp bring a zingy punch, while the succotash adds a sweet and savory crunch. Great for parties or an upscale lunch!

Also Read : Mapo Tofu

Marinated Shrimp & Succotash Toasts

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• ½ lb (225g) medium shrimp, peeled and deveined

• 1 tbsp olive oil

• Juice of 1 lime

• 1 garlic clove, minced

• Salt and pepper to taste

• ½ tsp smoked paprika (optional)

• ½ cup corn kernels (fresh, canned, or frozen)

• ½ cup lima beans or edamame, cooked

• ½ cup cherry tomatoes, halved

• ¼ red bell pepper, finely chopped

• 2 tbsp red onion, finely diced

• 1 tbsp olive oil

• Salt and pepper to taste

• Fresh herbs like basil or parsley, chopped

• 4–6 slices of crusty bread (baguette or sourdough), toasted

• Optional: a smear of ricotta, goat cheese, or avocado for extra creaminess

Directions

• Marinate the shrimp: In a bowl, mix shrimp with olive oil, lime juice, garlic, smoked paprika, salt, and pepper. Let sit for at least 15 minutes in the fridge.
• Cook the shrimp: Heat a skillet over medium heat and cook shrimp 2–3 minutes per side until pink and opaque. Set aside.
• Prepare the succotash: In a bowl, mix corn, lima beans, tomatoes, bell pepper, onion, olive oil, and herbs. Season with salt and pepper.
• Assemble the toasts:
• Toast bread slices until golden and crisp.
• Optionally, spread a thin layer of ricotta, goat cheese, or avocado on each slice.
• Top with a generous spoonful of succotash.
• Place 2–3 shrimp on top.
• Serve immediately, garnished with extra herbs or a drizzle of olive oil if desired.

Notes

• Make the shrimp and succotash ahead of time and assemble just before serving.
• For a smoky touch, grill the shrimp and bread instead of pan-cooking.
• Can also be served as a deconstructed salad without the toast.

The post Marinated Shrimp & Succotash Toasts appeared first on RecipeWikki.

Origin Hot Muffuletta Dip

Inspired by the famous muffuletta sandwich, born in the Italian-American communities of New Orleans, this dip captures all the bold, briny, meaty flavors — without the bread (unless you’re dipping it!).

What I Love About This Recipe

It’s rich, tangy, salty, and cheesy in the best way possible. Perfect for game day, parties, or potlucks — it’s the kind of dip that disappears fast and gets recipe requests every time.

Alos Read : Overnight Breakfast Casserole

Hot Muffuletta Dip

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 8 oz cream cheese, softened

• ½ cup mayonnaise

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• ½ cup chopped salami (or mortadella/ham mix)

• ½ cup chopped giardiniera (drained)

• ⅓ cup chopped green olives

• ⅓ cup chopped black olives

• 2 tablespoons chopped roasted red peppers

• 1 garlic clove, minced

• Salt and black pepper, to taste

Directions

• Preheat oven to 375°F (190°C).
• In a large bowl, combine cream cheese and mayo until smooth. Stir in mozzarella, Parmesan, salami, giardiniera, olives, roasted red peppers, and garlic. Season with a little salt and pepper.
• Transfer to a greased or oven-safe baking dish and smooth the top.
• Bake for 20–25 minutes, or until hot, bubbly, and golden on top.
• Serve immediately with your favorite dippers like bread slices or crackers.

Notes

• For extra browning, broil the dip for the last 1–2 minutes.
• Use a food processor for a more spreadable texture.
• Make it ahead: Prep and refrigerate, then bake right before serving.

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