Page 198 - 28_Days_of_Clean_Eating.sanet.cd

Shrimp Succotash

Gluten-Free
Dairy-Free
Succotash comes from eastern Native Americans who relied on
crops in season. The fresh corn, tomatoes, and basil all epitomize
summer. The smoky bacon and sweet shrimp round out this one-
dish meal perfectly.

On-the-Go Tip: Have leftovers? This dish makes the perfect lunch
and is great cold or at room temperature. Store it in an airtight
container in the refrigerator for up to 2 days.

2 slices natural, uncured bacon 2 cups frozen lima beans, thawed
1½ pounds peeled and 1 cup fresh corn kernels
deveined large shrimp (about 2 ears)
¾ teaspoon salt 1 (14.5-ounce) can reduced-
½ teaspoon freshly ground sodium chicken broth
black pepper 2 cups chopped tomatoes
2 garlic cloves, minced ¼ cup fresh basil leaves
1. In a large Dutch oven over medium heat, cook the bacon until
crisp, about 10 minutes. Remove the bacon to a paper towel–
lined plate to drain. Crumble the bacon.
2. Sprinkle the shrimp with ⁄ 2 teaspoon each of salt and pepper.
1
Add the shrimp to the bacon drippings in the skillet, and cook,
stirring occasionally, for 4 to 5 minutes, until pink and just cooked
through. Remove the shrimp from the pan, and keep warm.
3. Add the garlic to pan. Cook for 1 minute or until tender. Add the
lima beans, corn, chicken broth, and remaining ⁄ 4 teaspoon of
1
salt. Increase the heat to medium-high, and bring just to a sim-
mer. Reduce the heat and simmer, uncovered, for 10 minutes or
until the vege tables are tender.
4. Stir in the shrimp, tomatoes, bacon, and basil. Cook for 1 minute
or until thoroughly heated through. Serve hot.
Serves 4. Prep time: 10 minutes. Cooking time: 25 minutes. Total time: 35 minutes.

Per serving: Calories: 286 Fat: 4.5g Saturated Fat: 0.9g Protein: 37.3g
Carbohydrates: 26.8g Fiber: 5.7g

Fish and Seafood Dinners 197