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Edamame Succotash with Shrimp

Edamame Succotash with Shrimp

Nutrition Facts
  • cal. (kcal) 307
Edamame Succotash with Shrimp
  • Makes: 4 servings
  • Prep: 30 mins
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 26

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

Directions

  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.
  4. 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 307 cal., 9 g total fat (1 g sat. fat), 172 mg chol., 491 mg sodium, 26 g carb. (7 g fiber), 30 g pro.

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