Dinner in 30 Minutes

Garlic Shrimp, Zucchini and Corn Saute

4 servings

This recipe takes advantage of the zucchini that is starting to show up at markets. Frozen corn may be used, but kernels cut right off the cob have a sweeter flavor. If possible, add basil for that fresh-from-the-garden taste. Serve over white or brown rice.

3 tablespoons olive oil, or as needed

1 medium onion, diced

3/4 pound zucchini, preferably small ones, quartered lengthwise and sliced into pieces 1/4- to 1/2-inch thick

2 cups corn kernels (may substitute with frozen corn that has been thawed)

3/4 cup low-sodium chicken broth

Salt and freshly ground black pepper

2 large or 3 medium garlic cloves, finely chopped

1 pound medium shrimp, peeled and deveined, each shrimp cut in half

1/3 cup white wine

1 tablespoon cornstarch

1 tablespoon chopped basil (optional)

In a pan large enough to hold all the ingredients, heat 11/2 tablespoons of the oil over medium heat. Add the onion and cook, 3 to 4 minutes. Increase the heat to medium-high and add the zucchini. Cook, stirring occasionally, until the zucchini starts to brown, about 4 to 5 minutes. Add the corn, 1/2 cup of the chicken broth, and salt and pepper to taste. Reduce the heat to low, cover and let the vegetables steam for 4 minutes.

While the vegetables are steaming, heat the remaining 11/2 tablespoons of oil in a large pan over medium-high heat. Add the garlic and cook, stirring for 1 minute, and then add the shrimp. Let the shrimp cook, stirring once or twice, just until they turn pink, about 3 minutes. Add the wine and let it cook for 1 minute. Then add the shrimp and wine to the vegetables, scraping up any bits that have stuck to the bottom of the pan.

In a small bowl, stir the cornstarch into the remaining 1/4-cup chicken broth, then add to the shrimp and vegetable mixture. Increase the heat to medium-high and cook until the sauce thickens, about 1 minute. Add the basil, if desired, adjust the seasonings and serve.

Per serving: 334 calories, 28 g protein, 26 g carbohydrates, 13 g fat, 173 mg cholesterol, 2 g saturated fat, 271 mg sodium, 3 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions to food@washpost.com

-- Stephanie Witt Sedgwick

SHOPPING CART | Good Ideas in Grilling Gear

* Charcoal Companion nonstick 61/2-inch bean and sauce pot ($9.99) at Le Gourmet Chef, Leesburg Corner Premium Outlets, Leesburg, 703-771-7560.

* Charcoal Companion reusable, individual steak button thermometers (stainless steel set of four, $14.95) at Sur La Table, 1101 S. Joyce St., Arlington; 703-414-3580.

* Restaurant-quality, stainless-steel tongs by Edlund (16-inch, $8.99) at Rocklands Barbeque and Grilling Co. restaurants in Northwest Washington, Arlington and Alexandria; see www.rocklands.com.

* Taylor commercial wireless programmable digital cooking thermometer and timer ($39.99) at Frager's Hardware, 1115 Pennsylvania Ave. SE, 202-543-6157; Brookland True Value Hardware, 3501 12th St. NE, 202-635-3200.

* Heavy-duty Charmglow four-piece, forged tool set includes a spatula (pictured), knife, tongs and fork ($39.98) at Home Depot stores.

* Lodge Logic cast iron kettle (1-pint capacity, $12.99), Le Gourmet Chef, Leesburg Corner Premium Outlets, Leesburg, 703-771-7560.

* Grill Chef smart skewers by Kuhn Rikon (set of two, $19.95) at Sur La Table, 1101 S. Joyce St., Arlington, 703-414-3580.

* Fifteen-inch Orka silicone brush, heat-resistant to 600 degrees with stainless-steel handle ($9.99) at Le Gourmet Chef, Leesburg Corner Premium Outlets, Leesburg, 703-771-7560; also at some Sur La Table stores ($8.95).

* Citronella condiment candle set (51/2 inches high, $1) at Skyline Target, 5115 Leesburg Pike, Falls Church, 703-253-0021.

* Ultra 20 LED clamp-on grill light (18 inches, $49) at Restoration Hardware stores.

* Grill Pro utensil rack (hangs on any grill, $2.99) at Barbeques Galore stores or see www.grillpro.com.

* Mega Match lighter ($3.95) at Bed Bath & Beyond, 900 Army Navy Dr., Arlington, 703-415-2613.

* Ideal Home Range kebab paper napkins (set of 20, $4.99) at Le Gourmet Chef, Leesburg Corner Premium Outlets, Leesburg, 703-771-7560.


FRIDAY: Discussion, book signing and food and wine tasting with "Eating Korean" author Cecilia Hae-Jin Lee. Sponsored by Olsson's Books & Music. Free. 6-8 p.m. Best Cellars Wine Shop, 1643 Connecticut Ave. NW. Call 202-387-3146.

MONDAY: Celtic Connection -- dinner with Irish chef Kevin Dundon at Blackie's Restaurant. Sponsored by the Smithsonian Associates. $180 for nonmembers. 6:30 p.m. 1217 22nd St. NW. Call 202-357-3030 or see www.residentassociates.org.

THURSDAY: Share Our Strength gala -- dinner prepared by local chefs to benefit Share Our Strength. Sponsored by DC Style Magazine. $1,000 per ticket. 6 p.m. St. Regis Hotel, 923 16th St. NW. Call 800-969-4767.


JUNE 13: Deadline for submission to YWCA Chocolate Chip Cookie Bakeoff -- Recipe contest to commemorate the centennial of YWCA's National Capital Area assocation. Ten finalists will compete at Stratford University's School of Culinary Arts and Hospitality on July 12 in Falls Church. For entry information, see www.ywcanca.org.

JUNE 15: Chefs on Bikes Tour -- More than 20 local chefs, including Robert Wiedmaier from Marcel's, David Guas from DC Coast, Cliff Wharton from TenPenh and Cesare Lanfranconi from Tosca tour the city and countryside on motorcycles to benefit Share Our Strength. To sponsor a participating chef, see www.chefsonbikes.com. Sponsorship forms are also available at participating chefs' restaurants.

PLEASE NOTE: For possible inclusion, send notices to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days before publication date.