Ingredients

4 servings

　　4 tablespoons extra-virgin olive oil (EVOO)

　　1 medium onion, chopped

　　1 red bell pepper, cored, seeded, and chopped

　　2 celery ribs and greens, chopped

　　Salt and freshly ground black pepper

　　2 tablespoons unsalted butter, cut into small pieces

　　6 garlic cloves, minced

　　1 1/2 pounds medium shrimp, peeled and deveined

　　2 cups frozen corn kernels

　　1 15-ounce can cannellini beans, drained

　　3 tablespoons fresh thyme leaves (from 5 to 6 sprigs), chopped

　　1 lemon, zested and cut into wedges

　　1/3 cup chopped fresh flat-leaf parsley (a couple of generous handfuls)

　　1/2 cup dry white wine or 1/3 cup white vermouth (eyeball it)

　　

Step 1

Heat two skillets: one over medium heat, the other over medium-high heat. To the hotter pan, add 2 tablespoons of the EVOO (twice around the pan), then the onions, bell peppers, celery, salt, and pepper. Give the pan a shake.

　　

Step 2

To the second skillet, add the remaining 2 tablespoons of EVOO and the butter, melting it into the oil. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper. Sauté the shrimp, tossing them around in the garlic butter until they become pink and firm, 3 to 5 minutes.

　　

Step 3

Add the frozen corn and cannellini beans to the succotash in the first pan. Adjust the salt and pepper and add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.

　　

Step 4

Add the parsley and wine to the shrimp and toss for 1 minute. To serve, pile the succotash onto plates and top with the garlic-parsley shrimp. Pass the lemon wedges at the table. Squeeze lemon juice over the shrimp and succotash before eating.

　　Rachael Ray 365: No Repeats