When I got home late Thursday night after the wonderful Bar Method class, I was elated to see that Bo had made dinner.  We had tons of produce in our refrigerator which were on the verge of going bad. Luckily, Bo was ingenious enough to put all these into a healthy and delicious recipe, Seafood Succotash.

Seafood Succotash

Serves 6

Ingredients

4 ears of corn

2 squash

1/2 small sweet onion

1 zucchini

12 shrimp (peeled, deveined)

1 Tbsp white wine vinegar

3/4 cup seafood stock

Directions

Cut corn off the cob

Dice squash, sweet onion, zucchini, and shrimp into small pieces

Sauté shrimp on medium high until translucent. Add diced vegetables and corn to shrimp and sauté until for 3-5 minutes. Add white wine vinegar and seafood stock to shrimp and vegetable mixture and cover. Simmer for 10 minutes on medium low.

Enjoy!