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      1. Home
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      3. Recipes
      4. Edamame Succotash with Shrimp

      Edamame Succotash with Shrimp

      Low Sodium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free Nut-Free Gluten-Free American Seafood Dinner

      Edamame Succotash with Shrimp

      Low Sodium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free Nut-Free Gluten-Free American Seafood Dinner
      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

      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.
      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.
      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.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories340 cal
      • Total Fat10.7 g
      • Saturated Fat1.6 g
      • Cholesterol243 mg
      • Sodium553 mg
      • Carbohydrate Total25 g
      • Protein38 g
      • Phosphorus558 mg
      • Potassium878 mg
      • Fiber6.4 g
      • Calcium171 mg
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      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

      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
      • 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

      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

      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.
      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.
      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.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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