Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Shrimp, Corn And Zucchini
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- #44093
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon salt
2 medium zucchini, cut into 1 1/2- to 2-inch chunks
4 ears corn on the cob, cut into 1 1/2- to 2-inch pieces
1 pound uncooked shelled and deveined shrimp
8 thin slices lemon
directions
Heat oven to 450 degrees F.
In a large bowl, combine oil, garlic, thyme and salt. Add zucchini, corn and shrimp, then toss.
On 14-by-18-inch sheets of heavy-duty foil, place some of the shrimp mixture in the center. Top with lemon slices. Bring long sides together and fold, leaving room for steam to circulate; seal ends.
Place packets in a single layer on a large baking sheet. Bake for 15 minutes, then remove from oven and let stand 5 minutes before opening. Serve immediately.
added by
sandyu42
nutrition data
306 calories, 13 grams fat, 23 grams carbohydrates, 27 grams protein per serving.
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