Shrimp Succotash

By lromito

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion (peeled, diced)
• 2 cloves garlic (peeled, minced)
• 3 cups fresh corn kernels (about 4 ears of corn)
• 1 cup baby lima beans or green beans (fresh or frozen and thawed)
• 1/2 cup cherry or grape tomatoes (halved)
• 1/2 bunch fresh basil (chiffonade)
• Kosher salt and fresh ground black pepper (to taste)
• 1 1/2 pounds medium shrimp (peeled, deveined, tails on)
• 1 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 lemon (cut into wedges)
• Kosher salt and fresh ground black pepper (to taste)

Details

Servings 1
Cooking time 40mins
Adapted from abc.go.com

Preparation

Step 1

Preheat an outdoor grill or grill pan to medium-high heat.
Into a cast iron skillet over medium heat, add butter and allow to melt. Add onion and garlic and saute for 4-5 minutes until softened and translucent. Add corn, lima beans (or green beans-cut into 1/2-inch pieces) and saute for an additional 3-5 minutes, being careful not to overcook the lima beans. Remove from heat. Stir in the tomatoes and basil. Season with salt and pepper.
For the Spicy Grilled Shrimp: In a large bowl, add the shrimp, cayenne, olive oil and season with salt and pepper. Toss to coat shrimp. Place on grill and cook for 3 minutes per side. Serve on top of succotash with a squeeze of lemon.
Tip: Add any fresh vegetables that look delicious at the farmer's market. If using frozen vegetables, shock the vegetables in boiling water until tender then saute.