You dont even have to turn on the stove for this satisfying veggie-packed dinner.
Your key players are already-cooked shrimp and jarred pesto.
Then all thats left to do is slice and chop some vegetables.
Photo:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
If you’d rather cook your own shrimp, you might poach it in a snap.
Bring a pot of salted water to a boil; remove from heat and add the shrimp.
Ingredient Substitution:If fresh corn isnt available, frozen and defrosted corn is an excellent swap.
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.
2,000 calories a day is used for general nutrition advice.
