Edamame Succotash with Shrimp

By nlhartman

Edamame stand in for lima beans in this one-dish meal. If you like your food spicy, use 2 jalapeno peppers.

Ingredients

• 1 1/2 c. frozen, shelled edamame
• 3 bacon slices
• 1/2 c. chopped celery
• 1/4 c. chopped red onion
• 3 garlic cloves, minced
• 1-2 jalapeno peppers, split lengthwise and cut crosswise into thin strips(optional)
• 2 c. fresh or frozen corn kernels(about 2 ears)
• 3 T. white wine
• 1 ob. medium shrimp, peeled and deveined
• 1/2 t. salt
• 1/4 t. freshly ground black pepper
• 2 T. fresh parsley

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Prepare edamame accoring to pkg. directions, omitting salt. Drain
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 T. drippings in pan; crumble bacon.
3. Reduce heat to medium; add celery, onion, garlic, and jalapeno(optional) to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shripm, 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.