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.
extra-virgin olive oil
scallions, sliced, or 1 medium onion, diced
chopped fresh thyme
frozen shelled edamame, (see Tip), thawed
frozen corn, (about 2 cups), thawed
reduced-sodium chicken broth, or vegetable broth
raw shrimp, (26-30 per pound), peeled and deveined
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.
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.
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.
Calories 307, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 172 mg, Sodium 491 mg, Carbohydrate 26 g, Fiber 7 g, Protein 30 g, Potassium 476 mg. Daily Values: Vitamin A 40%, Vitamin C 120%, Iron 30%. Exchanges: Starch 1.5, Vegetable 1, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet