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
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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