Last Monday night, I took a picture of a dinner I had made at work that included this simple Shrimp, Corn & Zucchini Sauté, among other delicious things. I have received multiple requests for the recipe and, as it’s so dang easy, I am happy to oblige.This quick, fresh one-pan meal is one of my summertime staples. It’s made with all sorts of great seasonal produce like corn and zucchini (duh), tomatoes, spinach, and fresh herbs. And shrimp. And a squeeze of lemon.It’s my favorite meal this time of year.I measured all the ingredients out so I could write the recipe for you, but I usually just make this by feel—it’s that simple.This dish is the sort of thing that works just as well for a weeknight meal as it does for a party. It can be scaled up and down without any fancy math—a relief after all the math I did last month.You can adapt this recipe any way you please—take this and make it your own. Don’t care for shrimp? Swap in chicken (but, uh, cook that longer). Halve the amount of corn. Add more zucchini. Nix the tomatoes. Fold in fresh arugula instead of spinach. Use bacon grease instead of butter. Heck, you could even take this in a southwestern direction by adding jalapeño, black beans, cilantro, a dash of cumin and a squeeze of lime! Really, the possibilities are endless.However you choose to make this…well, just make this.
Shrimp, Corn & Zucchini Sauté
makes 3-4 servings
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 pound peeled, deveined raw shrimp (fresh or thawed frozen)
cloves garlic, minced
1-2 shallots, finely diced (about 1/3 cup)
2 cups diced zucchini (about 2 medium zucchini)
2 cups fresh corn kernels (from about 4 ears of corn)
1 cup grape tomatoes, halved
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
2 packed cups fresh spinach leaves, roughly chopped
juice of 1/2 medium lemon
chopped fresh parsley
sliced or torn fresh basil
Heat a large, heavy-bottomed skillet over medium heat. Add 1 tablespoon each of butter and olive oil, and swirl until the butter is melted and any foaming has subsided. Working in batches, cook shrimp about 2-3 minutes per side, until pink and tightly curled. Set aside.
Add remaining tablespoons of butter and olive oil to the pan, and swirl until butter is melted. Add garlic and shallot and cook, stirring frequently, until fragrant and starting to soften, about 2-3 minutes. Add diced zucchini and cook for 2 minutes. Stir in corn and cook for another minute or two. Stir in halved grape tomatoes, salt and pepper. Fold in half the chopped fresh spinach leaves, followed by the other half. Remove pan from heat. Stir in the juice of half a lemon.
Divide sautéed vegetables among four shallow bowls and top each with 1/4 of the shrimp. Sprinkle chopped fresh parsley and basil over the top of each bowl and serve with lemon wedges.
Sauté is best the day it is made, but may be refrigerated for up to three days. I like to reheat the vegetables by themselves and then stir in the shrimp cold, so as not to overcook them.