Now that summer is in full swing, nothing beats dining al fresco with a light lunch or supper! And with thanks to KitchenAid, you can do just this with their succotash and shrimp recipe.
This American-inspired dish is full of flavor with fresh zucchini, squash, beans and tender grilled shrimp on top!
Ingredients
US|METRIC
4 SERVINGS
- 1 tablespoon lemon juice
- 1 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 1/2 teaspoon minced fresh garlic
- 2 tablespoons oil (canola, safflower, plus more for rubbing grill)
- 1 pound shrimp (26-‐30 count peeled, deveined, tail removed)
- 1 zucchini (large, approx. 8” x 2”)
- 1 summer squash (large, approx. 8” x 2”)
- 5 strips bacon (cut in ¼” pieces)
- 1/2 cup shallot (finely chopped)
- 1 cup sweet red pepper (thinly sliced)
- 1/2 teaspoon minced fresh garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon fresh thyme leaves
- 1/2 cup dry white wine
- 1 cup frozen corn (or fresh, thawed)
- 1 cup frozen edamame (or shelled fresh, thawed)
- 1/2 cup heavy cream
- 1 tablespoon lemon juice (plus more for squeezing)
- 1/3 cup flat leaf parsley (chopped)
- 2 tablespoons basil leaves (torn)
- lemon wedges (leaves)
Instructions
Marinate shrimp by combining lemon juice, seasoning salt, pepper, garlic and oil in shallow dish. Thread shrimp onto bamboo skewers and place in dish, turning to coat in mixture. Refrigerate until ready to grill (no longer than 20 minutes.)
Trim the ends off zucchini and squash and cut to fit spiralizer attachment. Use the fine spiralizing blade to make “zoodles”. Use kitchen shears or a knife to cut zoodles into 4”‐6” lengths.
Preheat grill or grill pan to medium‐high heat. Rub grill grates or grill pan with some oil.
Heat a large skillet (12-‐inch or larger) over medium heat. Add bacon and cook until crispy about 4 minutes. Remove with slotted spoon to paper towel lined plate. Pour off all but about 1 tablespoon bacon fat. Add shallots, peppers and garlic to pan, season with salt, pepper and thyme and cook for 2-‐3 minutes or until beginning to soften. Add wine to pan and scrape up any browned bits. Simmer until reduced by half, 1-‐2 minutes.
Begin grilling the shrimp, cooking until opaque all the way through, about 5 minutes. Remove cooked shrimp to a plate covered with foil to keep warm.
Add corn, edamame and spiralized zucchini and squash to shallot mixture. Cook, stirring over medium heat for about 4 minutes. Add cream and lemon juice. Cook over medium-‐high heat 2 minutes, stirring constantly, until slightly thickened. Stir in parsley and bacon. Divide zuccotash between 4 plates, top with shrimp skewers, a squeeze of lemon and torn basil.
Garnish, if desired, with lemon wedges and basil leaves.
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