Lake Norman Summer Corn & Shrimp Skillet

From My Kitchen to Yours...Lake Norman Summer Corn & Shrimp Skillet

A nod to Carolina shrimp boils - easy weeknight version

Corn is at its peak right now, and North Carolina shrimp is readily available from coastal markets (many Charlotte-area seafood vendors bring it in fresh weekly).

 Ingredients (Serves 4):

• 1 lb fresh NC shrimp, peeled & deveined
• 3 ears sweet corn, kernels cut off
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp Old Bay seasoning
• Salt & pepper to taste
• Fresh parsley or chives, chopped (for garnish)
• Lemon wedges (for serving)

Directions:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add garlic, corn, bell pepper, and zucchini; sauté for 5 minutes until tender.
3. Season shrimp with smoked paprika, Old Bay, salt, and pepper.
4. Add shrimp to skillet; cook 3–4 minutes until pink and opaque.
5. Garnish with fresh parsley/chives and a squeeze of lemon.

Lake Norman Tip: This dish is perfect for a dockside dinner after a day on the water—serve with crusty bread or over rice.