Edamame Succotash With Shrimp

Manami's Note:

Here succotash - traditionally a Southern dish made with corn, lima beans and peppers - is given an update using edamame instead of lima and it then becomes a main dish by adding shrimp.It is low cal/high fiber/low sat fat/heart healthy/& diabetes appropriate. EatingWell Magazine Newsletter, January/February 2007 edition.Make it a meal! All you need is a warm piece of cornbread and a nice salad to make the meal complete. ;)

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 slices bacon
• 1 tablespoon extra virgin olive oil
• 1 bunch scallions, sliced on an angle, both white and green parts or 1 medium onion , diced
• 1 red bell pepper , diced
• 3 garlic cloves , minced
• 1 ½ teaspoons chopped fresh thyme
• 1 (10 ounce) package frozen shelled edamame , thawed (see Tip)
• 1 (10 ounce) package frozen corn , thawed (about 2 cups)
• ½ cup reduced-sodium chicken broth or ½ cup vegetable broth
• 1 tablespoon cider vinegar
• ¼ teaspoon salt
• fresh ground black pepper , to taste
• crushed red pepper flakes (a pinch or two)
• 1 lb raw shrimp , peeled and deveined (26-30 per pound)
• ¼ teaspoon lemon pepper

Directions:

1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes.
2. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
3. Add oil to the pan.
4. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes.
5. Stir in edamame, corn, broth, vinegar and salt.
6. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
7. Meanwhile, sprinkle shrimp on both sides with lemon pepper.
8. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes.
9. Crumble the bacon and sprinkle it on top.
10. *TIP: 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.

Reviews

[Greeny4444]

This is awesome. I have never had succotash before, but I hate lima beans, and that's probably why. :) I made it as a side dish to Wasabi Salmon (recipe #431210), so I omitted the shrimp. I also didn't have bacon, but I did have bacon bits, so I put 1 Tablespoon of bacon bits in when I would have put the shrimp in, so they would soften a little bit. I didn't see where to add the black pepper, so I added a few cranks when I added the salt. I also didn't see where to add the crushed red peppers, so I left them out if my husband wanted any (I just made this for him and me - but a full recipe so I could have leftovers!), but neither of us used the crushed red peppers. I had 1 scallion, and 1/4 yellow onion, so I used both! I used 1 (15.25oz) can sweet corn niblets, and I used chicken broth. This is so colorful and healthy, and I am looking forward to making it again with shrimp. Thanks for posting this!