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Edamame Succotash with Shrimp

Page history last edited by PBworks 16 years, 5 months ago

 

Edamame Succotash with Shrimp

 

Easy and tasty.  From Libby.
 

2 slices bacon

1 T 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 t chopped fresh thyme

1 10-oz pkg frozen shelled edamame, about 2 cups, thawed

1-10 oz pkg frozen corn (good quality), thawed

1/2 c  chicken or vegetable broth

1 T cider vinegar

1/4 t salt

1 pound raw shrimp (26-30 per pound), peeled and deveined

1/4 t 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.

 

 

Eating Well Magazine Jan/Feb 2007

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