Succotash with Shrimp

Photo: Grant Cornett; Styling: Angharad Bailey
Succotash with Shrimp delivers colorful ingredients and fresh flavor to your dinner plate.

Yield:

Serves 2 (serving size: 1 cup succotash and 6 shrimp)

Recipe from

Recipe Time

Hands-on: 19 Minutes
Total: 19 Minutes

Nutritional Information

Calories 260
Fat 11.4 g
Satfat 1.6 g
Monofat 7.7 g
Polyfat 1.4 g
Protein 12.4 g
Carbohydrate 28.2 g
Fiber 5.8 g
Cholesterol 53 mg
Iron 1.9 mg
Sodium 594 mg
Calcium 73 mg

Ingredients

2/3 cup frozen baby lima beans, thawed
2/3 cup fresh corn kernels
2/3 cup quartered cherry tomatoes
1/4 cup diced Vidalia onion
1/4 cup diced red bell pepper
1/4 cup torn basil leaves
1 teaspoon minced jalapeño pepper
2 teaspoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
12 peeled and deveined large shrimp
1/8 teaspoon ground red pepper

Preparation

1. Combine first 8 ingredients in a medium bowl. Stir in 1 tablespoon oil, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.

2. Toss shrimp with remaining 1/4 teaspoon black pepper, remaining 1/8 teaspoon salt, and ground red pepper. Heat a medium skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp; sauté 5 minutes or until done.

THE SOUTHERN BENTO Whether you're a displaced Southerner or someone into the Southern food trend, this lunch allows you to enjoy some soulful favorites from the region. Make Our Recipe: Succotash with Shrimp Then add… 12 sweet potato chips 1 large peach, sliced 1/4 cup vanilla fat-free Greek yogurt Serves 2 Each lunch has 396 calories, 15.5g fat (2.2g sat fat), 16.9g protein, 49.1g carbs, 8.2g fiber, and 634mg sodium.

Note:

Christine Burns Rudalevige,

September 2013