Is it super-hot where you live? Outside Everyday Food’s New York office, it feels like it’s 100 degrees! That’s why I’ve decided to make shrimp with summer succotash — a dish that will keep me (and my kitchen!) cool while cooking. Just poach shrimp for a few minutes before quickly sauteing corn, green beans, and sliced zucchini. Serve the shrimp over succotash, and enjoy! This meal is so vibrant and light, I think you’ll want to make it at least once a week.
Sarah’s Tip of the Day:
Overloaded with zucchini? Sarah Carey suggests quickly sauteing it before adding a bit of cream and basil. It’s summer simplicity at its best.
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1 teaspoon Old Bay seasoning
2 tablespoons champagne or white-wine vinegar
1 teaspoon Dijon mustard
1 lemon, halved
1/4 cup extra-virgin olive oil, divided
1 pound large shrimp (31 to 35), peeled
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 cups corn kernels (from 3 ears)
2 medium zucchini, diced medium
Salt and pepper
Poach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl.
To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Poached Shrimp on Succotash – Everyday Food with Sarah Carey