Is it super-hot where you live? We've been sweating buckets lately here in NYC. That's why we've decided to make shrimp with summer succotash -- a dish that will keep us (and our kitchen!) cool while cooking. Just poach shrimp for a few minutes before quickly sauteing corn, green beans, and sliced zucchini. Serve the shrimp over succotash, and enjoy! This meal is so vibrant and light, we think you'll want to make it at least once a week.
Poached Shrimp on Succotash
1 teaspoon Old Bay seasoning
2 tablespoons champagne or white-wine vinegar
1 teaspoon Dijon mustard
1 lemon, halved
1/4 cup extra-virgin olive oil, divided
1 pound large shrimp (31 to 35), peeled
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 cups corn kernels (from 3 ears)
2 medium zucchini, diced medium
Salt and pepper
1. Poach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl.
2. To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm.