Shrimp Succotash

It’s been a long week, 5 days of working after the 4 day week last week, feels like eternity.  With Friday left to go, making an easy recipe like this was a welcome addition to the night!
Fresh, light, bursting with flavor and color- this recipe is the perfect summer meal to fill you up without leaving you with that heavy feeling.  The freshness really shines through with basil and parsley, both easy to pick from your garden!  Plus tomatoes, corn and zucchini are all in season for summertime.  So hooray for Friday and the weekend, and this recipe!  Enjoy,

Serves 4
Adapted from Ellie Krieger, So Easy
2 teaspoons olive oil
1/2 red onion, diced
2 cloves garlic, minced
15 ounces no salt added corn kernels,drained and rinsed
10 ounces lima beans, thawed
1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 pound shrimp
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon cider vinegar
1/4 cup chopped fresh basil leaves
1 cup parsley
2 tablespoons olive oil
1 tablespoon lemon juice


Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic, corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Spray a large nonstick skillet with cooking spray, and preheat it over medium-high heat.  In the meantime, prepare the shrimp. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the shrimp and cook until the inside is opaque, 3 to 4 minutes, turning once.

Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle.

Parsley Drizzle:

1 cup lightly packed flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons water, as needed to slacken

Combine all ingredients in a blender and puree.

Yield: 1/2 cup