Edamame Succotash with Shrimp
about 6 cups
Prep time: 30 minutes
Total time: 30 minutes
Description
Succotash—traditionally a Southern dish made with corn, lima beans and peppers—gets an update using edamame instead of limas and turned into a main dish by adding shrimp. To get it on the table even faster, purchase peeled, deveined shrimp instead of doing it yourself.Directions
- 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.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
-
Calories340 cal
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Total Fat10.7 g
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Saturated Fat1.6 g
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Cholesterol243 mg
-
Sodium553 mg
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Carbohydrate Total25 g
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Protein38 g
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Phosphorus558 mg
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Potassium878 mg
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Fiber6.4 g
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Calcium171 mg
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
- 1½ teaspoons chopped fresh thyme
- 1 10-ounce package frozen shelled edamame, thawed
- 1 10-ounce package frozen corn, (about 2 cups), thawed
- ½ cup reduced-sodium chicken broth, or vegetable broth
- 1 tablespoon cider vinegar
- ¼ teaspoon salt
- 1 pound raw shrimp, (26-30 per pound), peeled and deveined
- ¼ teaspoon lemon pepper