Shrimp and Succotash
Ingredients:
- 16 medium shrimp, peeled and deveined
- 1 ear corn ( with kernels cut from the cob)
- 1 medium zucchini chopped
- 2 tbsp basil pesto (try flora brand)
- 1 cup cherry tomatoes
- wooden skewers
-1 red pepper
- 1 yellow pepper
- 1/2 tbsp olive oil
- salt and pepper to taste
- 1/4 cup fresh basil
Preparation:
1. Soak the skewers in cold water for 20 minutes. meanwhile, toss the shrimp with the pesto and let it sit for 15 minutes
2. As the shrimp marinate, chop the peppers. Next, warm the olive oil in medium saute pan over medium - high heat. Add the corn, zucchini and pepper and saute until lightly browned. add the tomatoes and cook for another 3 minutes, until the skins on the tomatoes blister lightly. turn off the heat season with salt and pepper and add the basil.
3. Skewer the shrimp and cook them on a hot grill for 2 minutes aside, until they are pink and firm. Serve the shrimp on top og the succotash. makes 2 servings
- 16 medium shrimp, peeled and deveined
- 1 ear corn ( with kernels cut from the cob)
- 1 medium zucchini chopped
- 2 tbsp basil pesto (try flora brand)
- 1 cup cherry tomatoes
- wooden skewers
-1 red pepper
- 1 yellow pepper
- 1/2 tbsp olive oil
- salt and pepper to taste
- 1/4 cup fresh basil
Preparation:
1. Soak the skewers in cold water for 20 minutes. meanwhile, toss the shrimp with the pesto and let it sit for 15 minutes
2. As the shrimp marinate, chop the peppers. Next, warm the olive oil in medium saute pan over medium - high heat. Add the corn, zucchini and pepper and saute until lightly browned. add the tomatoes and cook for another 3 minutes, until the skins on the tomatoes blister lightly. turn off the heat season with salt and pepper and add the basil.
3. Skewer the shrimp and cook them on a hot grill for 2 minutes aside, until they are pink and firm. Serve the shrimp on top og the succotash. makes 2 servings