Creamy Zucchini Succotash with Grilled Shrimp Skewers

Name: Creamy Zucchini Succotash with Grilled Shrimp Skewers | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: 8 (8-inch) bamboo skewers, soaked in water 30 minutes; 1 pound shrimp (26-30 count) peeled, deveined, tail removed; 2 tablespoons oil (canola or safflower); 1/2 teaspoon minced fresh garlic; 1/4 teaspoon pepper; 1 teaspoon seasoning salt; 1 tablespoon lemon juice; Lemon wedges; 2 tablespoons torn basil leaves; 1⁄3 cup chopped flat leaf parsley; 1 tablespoon lemon juice, plus more for squeezing; 1/2 cup heavy cream; 1 cup shelled fresh or frozen edamame, thawed; 1 cup fresh or frozen corn, thawed; 1/2 cup dry white wine; 1/2 teaspoon fresh thyme leaves; 1/4 teaspoon pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon minced fresh garlic; 1 cup thinly sliced sweet red pepper; 1/2 cup finely chopped shallot; 5 strips bacon, cut in 1/4” pieces; 1 large summer squash (approx. 8” x 2”); 1 large zucchini (approx. 8” x 2”)

KitchenAid Chef

Serving

Ingredients

8 (8-inch) bamboo skewers, soaked in water 30 minutes

1 pound shrimp (26-30 count) peeled, deveined, tail removed

2 tablespoons oil (canola or safflower)

1/2 teaspoon minced fresh garlic

1/4 teaspoon pepper

1 teaspoon seasoning salt

1 tablespoon lemon juice

Lemon wedges

2 tablespoons torn basil leaves

1⁄3 cup chopped flat leaf parsley

1 tablespoon lemon juice, plus more for squeezing

1/2 cup heavy cream

1 cup shelled fresh or frozen edamame, thawed

1 cup fresh or frozen corn, thawed

1/2 cup dry white wine

1/2 teaspoon fresh thyme leaves

1/4 teaspoon pepper

1/2 teaspoon kosher salt

1/2 teaspoon minced fresh garlic

1 cup thinly sliced sweet red pepper

1/2 cup finely chopped shallot

5 strips bacon, cut in 1/4” pieces

1 large summer squash (approx. 8” x 2”)

1 large zucchini (approx. 8” x 2”)

Step by step

Marinate shrimp by combining lemon juice, seasoning salt, pepper, garlic and oil in shallow dish. Thread shrimp onto bamboo skewers and place in dish, turning to coat in mixture. Refrigerate until ready to grill (no longer than 20 minutes.)
Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of zucchini and squash. Center zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with summer squash. Cut spiralized vegetables into 4 to 6 inch lengths.
Preheat grill or grill pan to medium-high heat. Rub grill grates or grill pan with oil.
Heat a 12-inch skillet over medium heat. Add bacon, cook until crispy, about 4 minutes. Remove with slotted spoon to paper towel lined plate. Pour off all but 1 tablespoon bacon fat. Add shallots, peppers and garlic to pan, season with salt, pepper and thyme and cook 2 to 3 minutes or until softened. Add wine to pan, scrape up any browned bits. Simmer until reduced by half, 1 to 2 minutes.
Grill shrimp, cooking until opaque all the way through, about 5 minutes. Remove cooked shrimp to plate. Covered with foil to keep warm. Add corn, Edamame and spiralized zucchini and squash to shallot mixture. Cook, stirring over medium-heat for 4 minutes. Add cream and lemon juice. Cook over medium-high heat 2 minutes, stirring constantly, until slightly thickened. Stir in parsley and bacon. Divide between 4 plates, top with shrimp skewers, torn basil and lemon wedges.