Succotash with Shrimp

I love the color in this dish - the greens of the zucchini and edamame, the yellow of the corn, the red of the tomatoes, and the orange of the shrimp - I really feel like this healthy dinner is something you can feel happy about eating and serving. I'd say that it could serve four if you had some bread to go with it (which is what we did).

This recipe is from Fitness Magazine. I decided recently that I get way too many magazines, and of all of them, I'd keep the cooking mags over the fitness ones, but with recipes like this, they aren't going anywhere!!

I sub out edamame for lima beans, and I swapped out shrimp for the scallops. Go with what you like, and you can't go wrong.


Succotash with Shrimp
Adapted from recipe in Fitness Magazine
http://www.fitnessmagazine.com/fitness/story.jhtml?storyid=/templatedata/fitness/story/data/1169224538664.xml&catref=ftn20&page=3

2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 1/2 cups frozen corn kernels, defrosted
10-ounce package frozen edamame
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 black pepper, plus more to taste
Cooking spray
1 tablespoon cider vinegar
1/4 cup chopped fresh basil

To make succotash, heat oil in a large skillet over medium heat. Add onion and let cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook 1 minute more. Stir in corn, edamame, zucchini, and tomatoes; cook, stirring occasionally, until vegetables are tender, about 7 minutes.

In the meantime, pat the shrimp dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add shrimp and cook until opaque, 5 to 6 minutes, turning once.

Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled shrimp.

Per serving: 362 calories, 34g protein, 49g carbohydrate, 5g fat (1g saturated), 9g fiber