Yellow Zucchini and Corn Sauté with Curried Shrimp
Recipe courtesy of Bon Appétit’s Executive Chef Mary Nolan
Prep time: 20 mins | Cooking time: 42 mins
1 1/4 pounds medium to large shrimp, peeled and deveined
2 1/2 teaspoons sweet curry powder
3 tablespoons olive oil
1/2 large onion, diced (about 1 cup)
1 jalapeno, seeded and finely diced
2 cloves garlic, minced
1 1/2 cups corn (cut from about 2 ears of corn)
1 small yellow zucchini, diced
1 teaspoon kosher salt, plus more as needed
1/2 cup long-grain white rice
2/3 cup white wine or white vermouth
2 teaspoons freshly squeezed lemon juice
2 tablespoons roughly chopped cilantro
For a fragrant rice dish with the perfect mix of color and flavor, whip up a Yellow Zucchini and Corn Sauté with Curried Shrimp for dinner. Enhance the flavor of a simple weeknight dinner with the blend of spices from curry powder. Usually a mix of turmeric, coriander, cardamom, and cumin— curry’s interesting taste will amp up your rice or grains. You’ll also get the benefits of Vitamins A and C from the yellow zucchini and dietary fiber from the corn—not to mention a mouthwatering dish the whole family will love.
Toss shrimp with 2 teaspoons curry powder and mix well. Refrigerate until ready to use.
Heat olive oil in a large skillet (you'll need one with a lid) over medium-low heat and add onion. Sauté until soft and translucent, about 15 minutes, stirring frequently. Add jalapeño, garlic and remaining 1/2 teaspoon curry and stir, cooking until well mixed and softened, about 5 minutes. Add corn, yellow zucchini and salt. Mix well and cook until bright, about 3 minutes. Add rice and stir to combine.
Increase heat to medium-high and add white wine and allow to cook until almost all absorbed, about 2 minutes. Reduce heat to low, add 1 cup water, spread mixture into an even layer and bring to a simmer. Cover and cook for 5 minutes.
Add shrimp in an even layer over the corn mixture and cover. Continue to cook until shrimp are no longer translucent and just starting to curl, about 5-6 minutes longer. Turn off heat and allow to rest, covered, 6 minutes. Remove lid and check seasoning, adding additional salt if desired. Sprinkle with lemon juice and cilantro and serve.
Plum Pointer: Inspired by the vibrant yellows in this dish & want to introduce some of these flavors to baby, too? Then check out eat your colors® Yellow for a delightful puree of mango, zucchini, corn and turmeric.