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    Lemon Thyme Succotash With Garlic Parsley Shrimp View Edit

    Servings: Not specified

    Directions

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

    Ingredients
    • 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 white wine

    Parsed from recipe text (no separate ingredient records).
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