Shrimp, corn and zucchini saute

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 307.2
  • Total Fat: 14.9 g
  • Cholesterol: 127.0 mg
  • Sodium: 168.6 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 19.0 g

View full nutritional breakdown of Shrimp, corn and zucchini saute calories by ingredient
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Introduction

Adapted from the Pioneer Woman Adapted from the Pioneer Woman
Number of Servings: 2

Ingredients

    Approx 21 raw large shrimp
    2 ears of corn (corn removed)
    2 med zucchini, sliced thinly
    12 grape or cherry tomatoes, sliced in half or quarters
    2 shallots, sliced thinly
    1 tbsp olive oil
    1 tbsp butter
    Salt and pepper to taste
    Squeeze of lemon
    Fresh herbs of choice (optional)

Directions

Heat half of olive and butter in large fry pan, add shrimp (peeled and deveined, tails on), sprinkle with salt and pepper, and cook until pink 2-3 minutes. Remove to a plate with it's juices). Add remaining butter and oil, and saute zucchini for a few minutes, then add corn and shallots for a few minutes, followed by tomatoes (for 1-2) minutes. Add shrimp and it's juices back in for a minutes to heat through. Taste for salt and pepper. Before serving squeeze some fresh lemon over the topa along with fresh chopped herbs if desired.

Serving Size: Make 2 big servings

Number of Servings: 2

Recipe submitted by SparkPeople user SCRAPPYGRRL.

TAGS:  Fish | Dinner | Fish Dinner |

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