Edamame Succotash With Shrimp |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Here succotash - traditionally a Southern dish made with corn, lima beans and peppers - is given an update using edamame instead of lima and it then becomes a main dish by adding shrimp.It is low cal/high fiber/low sat fat/heart healthy/& diabetes appropriate. EatingWell Magazine Newsletter, January/February 2007 edition.Make it a meal! All you need is a warm piece of cornbread and a nice salad to make the meal complete. ;) Ingredients:
2 slices bacon |
1 tablespoon extra virgin olive oil |
1 bunch scallions, sliced on an angle, both white and green parts or 1 medium onion, diced |
1 red bell pepper, diced |
3 garlic cloves, minced |
1 1/2 teaspoons chopped fresh thyme |
1 (10 ounce) package frozen shelled edamame, thawed (see tip) |
1 (10 ounce) package frozen corn, thawed (about 2 cups) |
1/2 cup reduced-sodium chicken broth or 1/2 cup vegetable broth |
1 tablespoon cider vinegar |
1/4 teaspoon salt |
fresh ground black pepper, to taste |
crushed red pepper flakes (a pinch or two) |
1 lb raw shrimp, peeled and deveined (26-30 per pound) |
1/4 teaspoon lemon pepper |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes.
2. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
3. Add oil to the pan.
4. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes.
5. Stir in edamame, corn, broth, vinegar and salt.
6. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
7. Meanwhile, sprinkle shrimp on both sides with lemon pepper.
8. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes.
9. Crumble the bacon and sprinkle it on top.
10. *TIP: Tip: 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.
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