DinnerSeafoodSides

BY CHEF KATIE MIST

Shrimp & Summer Vegetable Sauté

Summer meals are the best. Bursting with flavor, at the peak of freshness, a meal featuring summer's bounty is glorious. When you pair veggies -- leeks, bell peppers, sweet corn, and zucchini with shrimp, you get the most incredible Shrimp & Summer Vegetable Sauté! We can't get enough of shrimp. It's one of the most versatile and simple shellfish to cook. In fact, it's kind of cheating! It's also extremely nutritious. Shrimp is not only high in protein, which we need to build or maintain muscle mass, but it is also rich in minerals that promote bone health. This Shrimp & Summer Vegetable Sauté is a nutrient packed dinner, but it also makes a delicious, lunch the next day. Toss leftovers with arugula, pine nuts, lemon and olive oil to mix it up a little. Yum!

Shrimp & Summer Vegetable Sauté

Ingredients

• Extra virgin olive oil (to coat the pan)

• 1 leek (see prep instructions)

• 1 red bell pepper, cut into a medium dice

• 2 ears corn, kernels cut off the cobs

• 1 medium zucchini, cut into a medium dice

• 1 pound shrimp, peeled & deveined

• 2 cloves garlic, finely chopped

• 1 ½ tablespoons fresh thyme

• 2 tablespoons dry white wine

• Juice of ½ lemon

• 2 tablespoons Italian parsley, chopped

• Salt and pepper, to taste

Instructions

1. Trim the tougher dark green part of the leek, as well as the root, then discard.

2. You will use the white and light green section of the leek.

3. Cut the leek in half lengthwise, then cut each half lengthwise again, leaving you with 4 long strips.

4. Now slice everything crosswise, into ¼ inch pieces.

5. Fill a small bowl with cold water, add the chopped leeks and swirl around with your hands to loosen and dirt.

6. Let the leeks sit in the water for a minute or two, letting the dirt sink to the bottom of the bowl.

7. Skim the clean leaks out of the bowl and let drain.

8. Heat a large sauté pan over medium heat.

9. Coat the pan with olive oil, add the leeks, salt and pepper and stir to combine.

10. Cook for about 5 minutes, stirring occasionally, until softened.

11. Turn heat up to medium-high.

12. Add red bell pepper and zucchini, cook for about 3-4 minutes, stirring occasionally.

13. Season with salt and pepper to taste.

14. Add shrimp, corn and thyme, cook for 3 minutes, stirring occasionally.

15. Add garlic, cook until fragrant, about 20 seconds.

16. Add wine and cook for 1 minute.

17. Add lemon and parsley, stir to combine

18. Season with salt and pepper to taste.

19. The shrimp should be just cooked through.

20. Garnish with extra parsley, if desired.

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