Looking for a great quick dinner that has plenty of “chewy protein” as my wife calls it, and fresh veggies? You don’t even have to turn on the stove for this satisfying veggie-packed dinner. The prep time is almost not worth mentioning, and the leftovers are awesome for a quick snack the next day with or without the toast.
This (almost) no-cook dinner is a dream on a hot summer day or when you just want a super-quick meal. Your key players are already-cooked shrimp and jarred pesto. Then all that’s left to do is slice and chop some vegetables. A quick marinade enhances the shrimp which is then tossed with a mixture of cherry tomatoes, fresh corn, thawed frozen edamame, and roasted red peppers, for a play on the Southern classic succotash. A schmear of basil pesto on toasted sourdough bread anchors the vibrant, veggie-packed mixture in this easy, summery toast recipe.
12 oz. cooked shrimp, coarsely chopped (about 1 cup) Pro Tip: spend the time and buy fresh and spend 5 minutes and cook them-the flavor is worth it)
1/2 cup thinly sliced red onion (from 1 onion)
1/4 cup white vinegar
1/2 tsp. grated garlic (from about 1 clove)
3/4 tsp. kosher salt, divided
1 1/2 cups (about 8 oz.) halved cherry tomatoes
1 1/2 cups fresh corn kernels (from 2 to 3 ears)
1 1/2 cups shelled frozen edamame, thawed
3/4 cup drained and chopped jarred roasted red bell peppers (from a 16-oz. jar)
1/2 cup refrigerated basil pesto (such as Gotham Greens or Rana)
8 1/2-in.-thick slices rustic sourdough bread, toasted
1/4 cup small fresh basil leaves
Stir together shrimp, onion, vinegar, garlic, and 1/4 teaspoon salt in a medium bowl. Let stand for 10 minutes. Stir in tomatoes, corn, edamame, bell peppers, and remaining 1/2 teaspoon salt.
Spread 1 tablespoon pesto on each toast. Top each with 3/4 cup shrimp mixture. Garnish with basil.
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