Edamame Succotash with Shrimp

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Edamame Succotash with Shrimp

Edamame Succotash with Shrimp

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.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 2 slices bacon
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, sliced, or 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 10-ounce p frozen shelled edamame, (see Tip), thawed
  • 1 10-ounce p frozen corn, (about 2 cups), thawed
  • 1/2 cup reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  • 1/4 teaspoon lemon pepper

Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.


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