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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

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 Facts

325 calories; protein 31.4g; carbohydrates 27.7g; dietary fiber 6.7g; sugars 4.9g; fat 9.7g; saturated fat 1.5g; cholesterol 185.3mg; vitamin a iu 1997.1IU; vitamin c 50.9mg; folate 74.7mcg; calcium 150.7mg; iron 2.8mg; magnesium 62.2mg; potassium 490.5mg; sodium 1139.5mg; thiamin 0.1mg.
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