Poached Shrimp on Succotash

This is a great summer dinner idea.  Light, healthy and easily made without getting too hot in your kitchen!  It's a lot more flavorful than I thought it would be, and I think you'll really enjoy it.

You'll need 1 cup cooked corn kernels, 2 medium zucchini diced in medium pieces and 1/2 pound green beans, trimmed and cut into 1 inch pieces.

1 pound of large shrimp peed, around 35 shrimp.

In a large skillet heat 2 tablespoons olive oil over medium high.  Add green beans and cook until bright green.  Add corn and zucchini, saute until crisp.  

Poach shrimp in a medium pot filled with 6 cups of water, old bay seasoning, and lemon.

 Bring to a boil add add shrimp, simmer until opaque throughout, around 2-3 minutes.  Drain, discard lemon and transfer shrimp to a bowl.

Transfer veggies to a platter.

Top with shrimp mixture and season with salt and pepper and serve warm.  This dish was so tasty, and it was great as leftovers too.  Nothing beats a light tasty shrimp dinner in the summertime!

Packed Shrimp on Succotash

Serves 4

Adapted from Everyday Food

1 teaspoon Old Bay seasoning

1 lemon, halved

1 pound large shrimp, peeled

2 tablespoons champagne or white wine vinegar

1 teaspoon Dijon mustard

1/2 cup olive oil, divided

1/2 pound green beans trimmed and cut into 1 inch pieces

2 cups corn kernels

2 medium zucchini, diced medium

salt and pepper

In a large skillet heat 2 tablespoons olive oil over medium high.  

Add green beants and cook until bright green. 

Add corn and zucchini, saute until crisp. 

Poach shrimp in a medium pot filled with 6 cups of water, old bay seasoning, and lemon.

Bring to a boil add add shrimp, simmer until opaque throughout, around 2-3 minutes.  
Drain, discard lemon and transfer shrimp to a bowl.
Transfer veggies to a platter.
Top with shrimp mixture and season with salt and pepper and serve warm.