Lemon Thyme Succotash With Garlic Parsley Shrimp

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, cored seeded and chopped
• 2 celery ribs, chopped
• salt and pepper
• 2 tablespoons butter, cut in small pieces
• 6 garlic cloves, minced
• 1 1/2 lbs medium shrimp, peeled and deveined
• 2 cups frozen corn kernels
• 1 (15 ounce) can cannellini beans, drained
• 3 tablespoons fresh thyme
• 1 lemon, zested and cut in wedges
• 1/3 cup fresh parsley, chopped
• 1/2 cup dry wine

Recipe

• 1 heat two skillets, one over medium heat and the other over medium-high.
• 2 to the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. give the pan a shake.
• 3 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.
• 4 saute the shrimp until they become pink and firm 3-5 minutes.
• 5 add the frozen corn and cannellini beans to the succotash in the first pan.
• 6 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.
• 7 add the parsley and the wine to the shrimp and toss for 1 minute.
• 8 to serve, pile the succotash onto plates and top with the shrimp. pass the lemon wedges at the table to squeeze over the shrimp.