Shrimp and Succotash

Packed with Veggies

16 medium shrimp, peeled and deveined
                             1 eat of corn (with kernels cut from the cob)
                           1 medium zucchini, chopped
                                                                                   2 Tbsp basil pesto (try Flora brand)
                                                                                                1 cup cherry tomatoes
                                                                                                       Wooden skewers
                                                                                                           1 red pepper
                                                                                                         1 yellow pepper 
                                                                                                        ½ Tbsp olive oil
                                                                                                        Salt and pepper
                                                                                                      ¼ cup fresh basil

1. Soak the skewers in cold water for 20 minutes. Meanwhile, toss the shrimp with the pesto and let it sit for 15 minutes.

2. As the shrimp marinate, chop the peppers. Next, warm the olive oil in a medium sauté pan over medium-high heat. Add the corn, zucchini, and peppers, and sauté until they’re lightly browned.

3. Add the tomatoes and cook for another 3 minutes, until the skins on the tomatoes blister lightly. Turn off the heat, season to taste with salt and pepper, and add the basil.

4. Skewer the shrimp and cook them on a hot grill for 2 minutes a side, until they are pink and firm. Serve the shrimp on top of the succotash. Makes 2 servings

Per serving 270 calories, 18 g protein, 23 g carbs, 13 g fat (2.5 g saturated), 5 g fiber, 210 mg sodium


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