Lemon Thyme Succotash With Garlic Parsley Shrimp

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat two skillets, one over medium heat and the other over medium-high.
  • To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake.
  • To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
  • Saute the shrimp until they become pink and firm 3-5 minutes.
  • Add the frozen corn and cannellini beans to the succotash in the first pan.
  • Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
  • Add the parsley and the wine to the shrimp and toss for 1 minute.
  • To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.
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