Maple Mustard Shrimp with Succotash Quinoa Salad

Serves 4

 

For Succotash Quinoa Salad:

3 tbsp olive oil or butter

½ medium onion, chopped

1 clove garlic, chopped

1 zucchini, diced

1 red bell pepper, diced

1 cup fresh or frozen lima beans, thawed

1 cup fresh or frozen corn kernels

1 tbsp chopped fresh sage

1 tsp chopped thyme leaves

Salt and pepper to taste

4 cups cooked and cooled red quinoa

1 tbsp lemon juice

 

1 package Chef Lynn Crawford’s Maple Mustard Shrimp

or

400g (14 oz) package frozen large shrimp (31-40 count), thawed

½ cup maple syrup

1 tbsp grainy mustard

1 tbsp sweet and smoky mustard

1 tbsp apple cider vinegar

½ tsp salt

¼ tsp black pepper

1 tbsp brown sugar

2 tbsp unsalted butter

 

In a large skillet over medium high heat, sauté onion until translucent, about 5 minutes. Add garlic, zucchini and red pepper and sauté until tender crisp. Stir in lima beans, corn, sage and thyme. Fry for another 5-7 minutes, until vegetables are tender and cooked through. 

Transfer succotash to large bowl and stir in cooked red quinoa. Add lemon juice, and season to taste with additional salt and pepper. Set aside.

Prepare Chef Lynn’s Maple Mustard Shrimp according to package directions. Alternately, in a medium bowl, whisk together maple syrup, mustards, vinegar, salt, pepper and sugar. In a large pan over medium high heat, melt butter and sauté shrimp until pink and just cooked through, about 3-4 minutes. Add sauce to pan and stir to coat evenly. 

Mound Succotash Quinoa salad onto a serving platter, top with cooked shrimp and serve immediately.