Spiralized zucchini and summer squash combine with corn, peppers and edamame to make a delicious succotash. Tender grilled shrimp skewers make this a perfect lunch or light supper!
Satisfy your sweet tooth with this easy-to-make recipe for Creamy Zuccotash with Grilled Shrimp.
1. Info for Creamy Zuccotash with Grilled Shrimp
- Cook Time: 40 min
- Total Time: 40 min
- Servings: 4
- Calories: 596.08 kcal
2. Ingredients for Creamy Zuccotash with Grilled Shrimp
- 1 tablespoon lemon juice
- 1 teaspoon seasoning salt
- ¼ teaspoon pepper
- ½ 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 large zucchini (approx. 8” x 2”)
- 1 large summer squash (approx. 8” x 2”)
- 5 strips bacon, cut in ¼” pieces
- ½ cup finely chopped shallot
- 1 cup thinly sliced sweet red pepper
- ½ teaspoon minced fresh garlic
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon fresh thyme leaves
- ½ cup dry white wine
- 1 cup fresh or frozen corn, thawed
- 1 cup shelled fresh or frozen edamame, thawed
- ½ cup heavy cream
- 1 tablespoon lemon juice, plus more for squeezing
- 1/3 cup chopped flat leaf parsley
- 2 tablespoons torn basil leaves
- leaves Lemon wedges
3. Directions:
- 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.