Edamame Succotash with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Edamame stand in for lima beans in this one-dish meal. If you like your food spicy, use 2 jalapeño peppers. Ingredients:
1 1/2 cups frozen blanched shelled edamame (green soybeans) |
3 bacon slices |
1/2 cup chopped celery |
1/4 cup chopped red onion |
3 garlic cloves, minced |
1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips |
2 cups fresh corn kernels (about 2 ears) |
3 tablespoons white wine |
1 pound medium shrimp, peeled and deveined |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Prepare edamame according to package directions, omitting salt. Drain.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon.
3. Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.
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