• If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • Stop wasting time looking for files and revisions! Dokkio, a new product from the PBworks team, integrates and organizes your Drive, Dropbox, Box, Slack and Gmail files. Sign up for free.


Edamame Succotash with Shrimp

Page history last edited by PBworks 12 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

Comments (0)

You don't have permission to comment on this page.