Edamame Succotash with Shrimp
First tried 10/26/2009. Delicious and easy. Taken from Eating Well for a Healthy Heart Cookbook.
- 2 slices bacon
- 1 T. extra virgin olive oil
- 1 bunch scallions, sliced, or 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 tsp. chopped fresh thyme
- 1 10 oz. package frozen shelled edamame thawed
- 1 10 oz. package frozen corn(about 2 cups), thawed
- 1/2 cup reduced-sodium chicken broth or vegetable broth
- 1 T. cider vinegar
- 1/4 tsp. salt
- 1 pound raw shrimp (26-30 per pound), peeled and deveined
- 1/4 tsp. lemon pepper
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.