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Related Video: Gnocchi Succotash
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
374
One-pan dinners are a year-round thing, but there’s always a way to make them seasonal and sensational. This amped-up take on succotash features blistered tomatoes and charred corn tossed with onion, bell peppers, lima beans, and seared Cajun-spiced shrimp, then topped with a flurry of torn basil. The protein-packed beans make this meal super-filling, but nobody would blame you if you went back for seconds.
The best part of this one-skillet wonder? It’s ready in just 35 minutes. Serve it with crusty bread or roasted potatoes and a glass of white wine for your new weeknight go-to meal.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 4 Tbsp.
neutral oil, divided
- 8 oz.
cherry tomatoes
- 2 cups
corn kernels (from about 2 large cobs or frozen, thawed)
Kosher salt
- 1
small yellow onion, finely chopped
- 1/2
red, yellow, or orange bell pepper, seeds and ribs removed, finely chopped
- 3
large cloves garlic, finely chopped
- 1 cup
frozen lima beans, thawed
- 2 tsp.
store-bought or homemade Cajun seasoning
- 1 lb.
large shrimp, peeled, deveined
- 1 Tbsp.
fresh chopped basil or 1 tsp. dried basil
Directions
- Step 1In a large stainless steel skillet over medium-high heat, heat 2 tablespoons oil. Add tomatoes and cook, stirring occasionally, until blistered all over, 5 to 7 minutes. Add corn and cook, stirring occasionally, until starting to char, 2 to 3 minutes; season with a pinch of salt. Transfer tomato mixture to a large bowl.
- Step 2In same skillet over medium-high heat, heat 1 tablespoon oil. Cook onions, peppers, and a pinch of salt, stirring occasionally, onion is softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add lima beans and 3/4 cup water. Cover and simmer until beans are tender and liquid has evaporated, about 6 minutes. Transfer to bowl with tomato mixture.
- Step 3In same skillet over medium heat, heat remaining 1 tablespoon oil. Pat shrimp dry; season with Cajun seasoning and a pinch of salt. Cook, turning halfway through, until shrimp are pink and cooked through, 1 to 2 minutes per side.
- Step 4Reduce heat to low and return tomato mixture to skillet. Toss to combine. Stir in basil.
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