Summer Sun Dried Tomato Shrimp Succotash
Overview
This vibrant shrimp skillet combines sweet corn, tender zucchini, smoky bacon, and Bella Sun Luci Sun Dried Tomatoes. Finished with our Meyer Lemon Vinaigrette with Basil and Honey, it’s bright, savory, and perfectly balanced over seasoned rice.
Total Cook Time: 30 minutes
Serves: 4
Gluten Free
Bella Products Used:
Sun Dried Tomato Tuscan Rub
Meyer Lemon Vinaigrette with Wildflower Honey
Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs 8.5 oz
Ingredients
- 4 strips bacon, uncooked
- 1 cup finely chopped sweet yellow onion
- ¾ cup finely chopped zucchini
- 1 cup sweet corn, sliced from the cob
- ½ tsp Bella Sun Luci Sun Dried Tomato Tuscan Rub
- 2 tbsp butter
- 1 lb shrimp, peeled, deveined, tails removed
- ¼ cup Bella Sun Luci Meyer Lemon Vinaigrette
- ¼ tsp crushed red pepper
- ¾ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs
- 3 tbsp finely chopped fresh chives
- Buttered seasoned rice, for serving
Directions
- Cook bacon in a large skillet over medium-high heat until crisp, about 5-7 minutes. Remove bacon, coarsely chop, and set aside.
- Stir onion and zucchini into skillet and cook 4-5 minutes or until slightly softened.
- Stir in corn and Sun Dried Tomato Tuscan Rub until combined, and cook an additional 4-5 minutes; transfer vegetable mixture to a medium-sized bowl.
- Return skillet to heat and add butter. Once melted, add shrimp and cook 2 minutes per side, or until pink and cooked through.
- Stir in Meyer Lemon Vinaigrette, crushed red pepper, sun dried tomatoes, vegetable mixture, and bacon until well combined and heated through.
- Sprinkle with chives, and serve over rice.
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