Wednesday, April 21, 2010

My Favorite Meal of Convenience: Shrimp Succotash

I really wish this dish was as easy to photograph as it is to cook.

This is my #1 go-to convenience dinner. It's easy to keep the ingredients on hand and I can make it from start to finish, in one pan, in 30 minutes. (Including washing the pan.) AND it tastes great!

It should have been one of the first food I wrote about. It is one of those meals I truly wish to share with everyone on earth. But it is just so damn hard to photograph. Seriously, this is the third time I have tried and this is the best I can come up with. I am not sure it will ever get better then this.

So here it is.

Shrimp Succotash

1 Tablespoon Olive Oil
½ cups Onion (About Half Of A Medium-Sized Onion), I Use Sweet Yellow Onion, Finely Chopped
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)

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.

Sometimes I don't manage to keep basil around, since I killed a basil plant in under two weeks and bunches of it in the fridge don't last long. I make this without in that case and it still tastes great.

I am sure this would be good with other proteins too, if shrimp is not your thing I would try chicken, scallops, or maybe even salmon.

You could also use fresh shrimp if you prefer and have the time, (I like frozen because it is easy to keep on hand) just add it to the pan before the veggies and give it a few minutes to cook.

I have also made this, omitting the shrimp, as a really flavorful vegetable side dish.

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