Ingredients:
| 2 | Bacon (2 slices) |
| 1 tablespoon | Extra virgin olive oil |
| 1 | Medium onion, diced |
| 1 | Red bell pepper, diced |
| 2 | Garlic cloves, minced |
| 1 1/2 teaspoons | Fresh thyme, chopped |
| 2 cups | Edamame, thawed (10 oz package) |
| 2 cups | Corn, thawed (10 oz package) |
| 1/2 cup | Reduced sodium chicken broth or vegetable broth |
| 1 tablespoon | Cider vinegar |
| 1/4 teaspoon | Salt |
| 1 pound | Shrimp (26-30 per pound), uncooked, peeled and deveined |
| 1/4 teaspoon | Lemon pepper |
Description:
We give succotash—traditionally a Southern dish made with corn, lima beans and peppers—an update using edamame instead of limas and turn it into a main dish by adding shrimp. To get it on the table even faster, purchase peeled, deveined shrimp from the fish counter instead of doing it yourself. Make it a meal: All you need is a warm piece of cornbread to go with this complete meal.
Prep time: 15 minutes
Cook time: 15 minutes
Instructions:Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
Add oil to the pan. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.
Nutrition Per Serving: 307 calories; 9 g fat (1 g saturated fat, 4 g mono unsaturated fat); 172 mg cholesterol; 26 g carbohydrates; 30 g protein; 7 g fiber; 491 mg sodium; 476 mg potassium
Serving Tips:
Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you’ll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.
