Recipe: Herbed Shrimp Skillet with Lemon Parsley Potatoes

My family loved this light, lemony, herb-infused meal.  Tender red potatoes served with corn, shrimp and savoury herbs.  Everything is made quickly on the stovetop and can be thrown together easily at the last minute.  I served ours with a nice crusty bread. 

I originally read a good recipe for Shrimp and Corn with Fresh Basil over at One Perfect Bite but didn't have all the ingredients on hand.  So, I found a similar recipe on the Taste of Home website along with the potatoes recipe.

HERBED SHRIMP SKILLET
adapted from Taste of Home

1 small onion, chopped

1 small green pepper, chopped (I used half a cucumber)
3 tablespoons butter
3 cups frozen corn (or fresh when in season)
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined

In a large skillet, saute onion and green pepper (or cucumber) in butter for 2 minutes.

Stir in the corn, sugar, salt, basil, thyme and pepper. Cover and cook over medium-low heat for 5-8 minutes or until corn is tender.

Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Yield: 4 servings.

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LEMON PARSLEY POTATOES
from Taste of Home

3 pounds small red potatoes

1/2 cup butter
1/3 cup minced fresh parsley (I used 1/4 cup dried parsley)
1 tablespoon lemon juice

With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat. Yield: 8 servings.
 
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Enjoy!
 

1965, The Children's Press