Weeknight Shorts: Harvest Ends Sauté

I looked at my offerings from the garden, CSA box, and refrigerator the other day and decided that a late season sauté that blended the concepts of a stir-fry with succotash was in order. The tender kernels from a cob of corn were removed and edamame was shucked and steamed. Juicy tomatoes were coarsely chopped, crisp green peppers were sliced, and fragrant garlic was minced. Then flavor and texture powerhouses - Mexican chorizo and tender shrimp - helped bring it all together.

Now, as you might guess, the particular blend of ingredients here is less important than finding a combination that's downright delicious. Squash? Sure. Cauliflower? You bet. Looking for chicken instead of shrimp? Add it to the mix earlier, but you betcha.

Serve this on its own or over rice or buttered noodles. Even atop creamy mashed potatoes will do the trick! I like serving it with a big, beautiful corn cake and pouring a dark beer for a dish like this - makes me reminisce about the growing season while getting ready for sweater weather. Enjoy!

Harvest Ends Sauté

  • 1 link (8 oz.) Mexican chorizo sausage
  • 2-3 cloves garlic, minced
  • ½ onion, chopped
  • 1 green pepper, seeded and sliced into thin strips
  • 1 cob of corn, kernels removed
  • ½ c. steamed edamame
  • 1-2 chopped tomatoes (enough to make 1 cup)
  • 1 tsp. kosher salt
  • ½ tsp. ground pepper
  • 8 oz. peeled, deveined raw shrimp

Remove the sausage from its casing and brown it in a large nonstick skillet until fully cooked. Add the garlic, onion, and pepper and sauté over medium heat until tender, about 6 minutes. Add the corn and edamame and sauté an additional 4 minutes.

Add the tomatoes and seasoning and increase the heat to medium-high. Sauté until the tomatoes break down to a juicy sauce, about 5 minutes.

Add the shrimp, stir, and cover the pan and allow the shrimp to steam for another 2-3 minutes or until the shrimp is fully cooked. Serve warm.

  • Yields: 4 servings
  • Preparation Time: 25 minutes

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