Summer Corn And Shrimp Succotash

• 3/4 pound jumbo shrimp
• 2 tablespoons olive oil, divided
• 1 cup unsalted chicken stock
• 8 cups water
• 3 cups shelled fava beans (about 4 1/2 pounds unshelled beans)
• 1 cup (1-inch) diagonally cut green beans (about 1/4 pound)
• 2 tablespoons butter, divided
• 3 garlic cloves, minced
• 2 shallots, minced
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1/2 teaspoon kosher salt
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh tarragon
• 1/2 teaspoon hot sauce
• 2 tablespoons reduced-fat sour cream
• 1/2 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; saute 5 minutes. Add stock. Bring to a boil; cook until liquid is reduced to 1/2 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; saute 2 minutes. Add corn; saute 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.

jumbo shrimp, olive oil, water, fava beans, green beans, butter, garlic, shallots, corn kernels, kosher salt, dill, tarragon, hot sauce, sour cream, freshly ground black pepper

Taken from www.myrecipes.com/recipe/summer-corn-shrimp-succotash (may not work)