Succotash With Shrimp from Cooking Light

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  • 2/3 cup(s) frozen baby lima beans thawed
  • 2/3 cup(s) fresh corn kernels
  • 2/3 cup(s) quartered cherry tomatoes
  • 1/4 cup(s) diced Vidalia onion
  • 1/4 cup(s) diced red bell pepper
  • 1/4 cup(s) torn basil leaves
  • 1 teaspoon(s) minced jalapeno pepper
  • 2 teaspoon(s) red wine vinegar
  • 1 1/2 tablespoon(s) extra virgin olive oil divided
  • 1/2 teaspoon(s) freshly ground black pepper divided
  • 3/8 teaspoon(s) kosher salt divided
  • 12 peeled & deveined large shrimp
  • 1/8 teaspoon(s) ground red pepper


  1. 1. Combine the first 8 ingredients in a medium bowl. Stir in 1 tablespoon oil, 1/4 teaspoon black pepper & 1/4 teaspoon salt.
  2. 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; saute 5 minutes or until done.
August 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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