Edamame Succotash with Shrimp (Printer-Friendly Version) | Eating Well
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Edamame Succotash with Shrimp

http://www.eatingwell.com/recipes/edamame_succotash_with_shrimp.html

From EatingWell:  January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

We give succotash—traditionally a Southern dish made with corn, lima beans and peppers—an update using edamame instead of limas and turn it into a main dish by adding shrimp. To get it on the table even faster, purchase peeled, deveined shrimp from the fish counter instead of doing it yourself. Make it a meal: All you need is a warm piece of cornbread to go with this complete meal.

4 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 307 Calories; 9 g Fat; 1 g Sat; 4 g Mono; 172 mg Cholesterol; 26 g Carbohydrates; 30 g Protein; 7 g Fiber; 491 mg Sodium; 476 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

Tips & Notes