Shrimp Succotash
prep time: 10 minutes | cook time: 10 minutes | makes 4 servings
for the shrimp:
1 1/2 lbs Shrimp, peeled and deveined - I used 21-25 count per pound
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp Salt
pepper
1 tbsp olive oil
For the succotash:
3 ears of corn, corn cut from the cob
1 pint cherry tomatoes
1 shallot, diced
lima beans (I found a 12 oz bag frozen)
1 bell pepper (any color), chopped
2 cloves garlic, chopped
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
Juice of 1/2 a lemon
1/4 CUP Fresh Basil, CHOPPED
Preheat oven to 400 degrees.
Mix shrimp in a medium bowl with olive oil, salt, pepper, paprika and garlic powder. Line a baking sheet with parchment paper. Spread the seasoned shrimp out on the pan in a single layer. Bake for 15-18 minutes or until shrimp are cooked through (Try to not overcook).
iF USING FROZEN LIMA BEANS, YOU MAY NEED TO BOIL THEM FOR A FEW MINUTES. cANNED WILL BE READY TO GO.
WHILE THE SHRIMP ARE BAKING HEAT A LARGE SAUTE PAN OVER MEDIUM HEAT. ADD REMAINING OLIVE OIL TO THE PAN. sTIR IN THE SHALLOT, TOMATOES, GARLIC, BELL PEPPER AND SEASON WITH SALT AND PEPPER. oNCE THE TOMATOES START TO BURST, ADD IN CORN, LIMA BEANS AND LEMON JUICE. sTIR IN FRESH BASIL AND SERVE SHRIMP OVER THE TOP.