Appetizers
Garden Veggie Bowl with Shrimp and Corn
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Shrimp add flavor and low-fat protein to this easy veggie side dish. It’s a fast way to use up the best a summer vegetable garden has to offer. Enjoy a slice of cornbread or toast some whole wheat pita to make it a main course for two.
Serves 4
Ingredients
2 tablespoons olive oil
1 pound of shrimp, peeled, tails removed
1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
1 cup fresh corn kernels
1/2 pound baby spinach, chopped
zest and juice of 1 lemon
1 teaspoon Dijon mustard
4 large tomatoes, sliced or chopped
2 tablespoons chives or basil, chopped
Directions
Warm a large skillet over high heat. When the skillet is hot, add the oil. Sprinkle the shrimp with salt and pepper. Carefully add the shrimp and corn to the pan. Cook for 3-4 minutes until the shrimp turns pink and is no longer translucent in the center and the corn is lightly browned.
Place spinach on top and cover. Cook an additional 1-2 minutes until the spinach wilts. Toss with zest, juice, and mustard. Sprinkle with herbs if using and serve immediately.
Make it a Meal
Serve with Buttermilk Biscuits or Green Bean Soup with Fresh Dill .
Wine Pairing
Riesling or Sauvignon Blanc
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