Succotash with Shrimp

When the end of summer rolls around, you really want to take advantage of the fresh veggies before they disappear. This succotash is made with fresh tomatoes, corn, lima beans and basil. It tastes as good as it looks. I added shrimp, but if you want a vegetarian dish, simply leave it out. It’s good either way. The shrimp just adds protein and another layer of flavors. Serves 6 to 8

Ingredients:

2 cup of shelled baby lima beans

3 cups of corn (about 5 ears, kernels removed)

1/2 yellow onion, diced

1 small green pepper, diced

2 cloves garlic, minced

3 large tomatoes, chopped

½ cup basil leaves, finely chopped)

1 lb. of shrimp, peeled & deveined)

1 tsp salt (more if needed)

 ½ tsp black pepper

¼ smoked paprika (optional)

2 tbs of olive oil

Directions:

1.      Bring 1 cup of water to boil. Add lima beans and simmer for about 8 minutes or until cooked al dente.

2.      In a large cast iron skillet or Dutch oven, heat 1 tbs olive oil and add onion, bell pepper and garlic. Cook until the veggies are soft (about 5 minutes).

3.      Add corn, tomatoes, and lima beans. Season with salt & pepper.

4.      Cover and cook for 8 minutes.

5.      In a separate skillet, heat the remaining olive oil and add the shrimp. Cook for about 2 minutes on each side until pink and cooked through.

6.      Stir the shrimp into the succotash.

7.      Stir in the basil. Taste and adjust the seasoning.

8.      Turn off heat and let sit for 5 minutes to let the flavors blend.

9.      Serve warm.