Rating: 3.5 stars
62 Ratings
  • 1 star values: 7
  • 2 star values: 6
  • 3 star values: 10
  • 4 star values: 19
  • 5 star values: 20
Chris Morocco

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium-high heat. Add the poblanos, onion, garlic, and ½ teaspoon each salt and black pepper. Cook, stirring, until softened, 10 to 12 minutes. Add the zucchini and tomatoes (and their juices). Cook, stirring, until the zucchini is crisp-tender, 12 to 15 minutes.

    Advertisement
  • Add the shrimp, corn, and 3 cups water. Bring to a simmer. Cook, stirring occasionally, until the shrimp are white throughout and the corn is tender, 5 to 6 minutes. Sprinkle with black pepper and serve.

Nutrition Facts

300 calories; fat 9g; saturated fat 1.5g; cholesterol 145mg; sodium 1340mg; protein 21g; carbohydrates 36g; sugars 11g; fiber 6g; iron 3mg; calcium 123mg.
Advertisement
Advertisement