Lemon-Thyme Succotash with Garlic-Parsley Shrimp Recipe

Name: Lemon-Thyme Succotash with Garlic-Parsley Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil (EVOO); 1 medium onion, chopped; 1 red bell pepper, cored, seeded, and chopped; 2 celery ribs and greens, chopped; Salt and freshly ground black pepper; 2 tablespoons unsalted butter, cut into small pieces; 6 garlic cloves, minced; 1 1/2 pounds medium shrimp, peeled and deveined; 2 cups frozen corn kernels; 1 15-ounce can cannellini beans, drained; 3 tablespoons fresh thyme leaves (from 5 to 6 sprigs), chopped; 1 lemon, zested and cut into wedges; 1/3 cup chopped fresh flat-leaf parsley (a couple of generous handfuls); 1/2 cup dry white wine or 1/3 cup white vermouth (eyeball it)

Servings: persons

4 tablespoons extra-virgin olive oil (EVOO)
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
2 celery ribs and greens, chopped
Salt and freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces
6 garlic cloves, minced
1 1/2 pounds medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 15-ounce can cannellini beans, drained
3 tablespoons fresh thyme leaves (from 5 to 6 sprigs), chopped
1 lemon, zested and cut into wedges
1/3 cup chopped fresh flat-leaf parsley (a couple of generous handfuls)
1/2 cup dry white wine or 1/3 cup white vermouth (eyeball it)

1
Heat two skillets: one over medium heat, the other over medium-high heat.
2
To the hotter pan, add 2 tablespoons of the EVOO (twice around the pan), then the onions, bell peppers, celery, salt, and pepper.
3
Give the pan a shake.
4
To the second skillet, add the remaining 2 tablespoons of EVOO and the butter, melting it into the oil.
5
Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
6
Saute the shrimp, tossing them around in the garlic butter until they become pink and firm, 3 to 5 minutes.
7
Add the frozen corn and cannellini beans to the succotash in the first pan.
8
Adjust the salt and pepper and add the thyme and lemon zest.
9
Once the beans and corn have warmed through, turn off the heat.
10
Add the parsley and wine to the shrimp and toss for 1 minute.
11
To serve, pile the succotash onto plates and top with the garlic-parsley shrimp.
12
Pass the lemon wedges at the table.
13
Squeeze lemon juice over the shrimp and succotash before eating.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil (EVOO), 1 medium onion, chopped, 1 red bell pepper, cored, seeded, and chopped, 2 celery ribs and greens, chopped, and more.

Yes, Lemon-Thyme Succotash with Garlic-Parsley Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Thyme Succotash with Garlic-Parsley Shrimp

How did you like this recipe?

Frequently Asked Questions