LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP

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Lemon Thyme Succotash With Garlic Parsley Shrimp image

This is from Rachael Ray's 365: No Repeats. It is on my menu for this week. I will update the description after I make it.

Provided by dicentra

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, cored seeded and chopped
2 celery ribs, chopped
salt and pepper
2 tablespoons butter, cut in small pieces
6 garlic cloves, minced
1 1/2 lbs medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 (15 ounce) can cannellini beans, drained
3 tablespoons fresh thyme
1 lemon, zested and cut in wedges
1/3 cup fresh parsley, chopped
1/2 cup dry white wine

Steps:

  • Heat two skillets, one over medium heat and the other over medium-high.
  • To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake.
  • To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
  • Saute the shrimp until they become pink and firm 3-5 minutes.
  • Add the frozen corn and cannellini beans to the succotash in the first pan.
  • Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
  • Add the parsley and the wine to the shrimp and toss for 1 minute.
  • To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.

Nutrition Facts : Calories 638.1, Fat 23.5, SaturatedFat 6.3, Cholesterol 274.5, Sodium 326.6, Carbohydrate 57.6, Fiber 11.5, Sugar 3.5, Protein 49.2

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