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Shrimp Succotash
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Description
Tangy and peppery, this dish is so good I ate it at least twice a week for a year after I started making it! The best part is that it is done from start to finish in about 30 minutes, which includes washing the dishes while it cools off a little in your bowl.
Sans shrimp, it also makes a great side dish.
Ingredients
- 1 Tablespoon Olive Oil
- ½ cups Onion (I Use Sweet Yellow Onion), Finely Chopped (About Half Of A Medium-Sized Onion)
- 2 whole Cloves Garlic, Finely Chopped
- 1-½ cup Zucchini, Cut Into 1/4-Inch Thick Half Circles (about 2 Medium-Sized Zucchini)
- 1 cup Corn, Canned
- 1 cup Peas, Frozen
- 1-¼ cup Lima Beans (Full-Sized Are Better Than Baby) OR Edamame Beans
- Fresh Ground Pepper
- 30 whole Medium-Sized Shrimp, Fully Cooked Frozen Shrimp With Tails Removed, Thawed
- 1 cup Cherry Or Grape Tomatoes, Sliced In Half
- 2 Tablespoons Apple Cider Vinegar
- ½ cups Fresh Basil, Coarsely Chopped (loosely Packed Before Chopping)
Preparation
Heat oil in a large saute pan over medium heat.
Once oil is hot, add onion, cooking for about 3 minutes until it softens.
Add garlic and cook for about 1 more minute, stirring constantly so garlic does not burn.
Add zucchini, corn, peas, and lima beans or edamame. Generously season the entire pan of vegetables with pepper. Stir to combine with the onion and garlic. Turn heat up to medium-high.
Stir in thawed shrimp. Continue cooking until zucchini softens and is just short of done.
Add halved tomatoes. Thoroughly season with pepper and saute again. Gently stir to combine tomatoes. Cook until tomatoes are just warmed.
Add apple cider vinegar. If the vegetables are sticking to the bottom of the pan, use it to scrape everything up from the bottom. Mix gently to thoroughly combine the vinegar without crushing the tomatoes.
Mix in the chopped fresh basil. Remove from heat and immediately transfer to bowls.
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