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Edamame Succotash with Shrimp
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
1 1/2 teaspoons chopped fresh thyme
1 10-ounce package frozen shelled edamame, (see Tip), thawed
1 10-ounce package frozen corn, (about 2 cups), thawed
1/2 cup reduced-sodium chicken broth, or vegetable broth
1 tablespoon cider vinegar
1/4 teaspoon salt
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1/4 teaspoon 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.
Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the pods. For this recipe, you'll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.
Nov 10th 2013
I'm allergic to shellfish so I made this dish with chicken instead. It was easy to make the leftovers made for a great lunch the next day.