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Edamame Succotash with Shrimp

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

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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.


READER'S COMMENT:
"I made this just as written (except for the lemon pepper, which I just didn't have) - and have made it about a dozen times since. I've also made it without the shrimp and bacon as a salad for a family picnic, and it vanished instantly...
Edamame Succotash with Shrimp Recipe

Makes: 4 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

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
  • 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

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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.

Tips & Notes

  • Tip: 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.

Nutrition

Per serving: 307 calories; 9 g fat ( 1 g sat , 4 g mono ); 172 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 30 g protein; 7 g fiber; 491 mg sodium; 476 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Selenium (53% dv), Vitamin A (40% dv), Iron (30% dv).

Carbohydrate Servings: 1

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low saturated fat
Heart healthy
Healthy weight
High fiber
Season
Summer
Fall
Winter
Spring
Style/Theme
Entertaining, casual
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Ethnic/Regional
American
Southern/Soul
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
EatingWell for a Healthy Heart Cookbook (2008)
January/February 2007
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