Edamame Succotash with Shrimp

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
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.


Comments