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Edamame Succotash with Shrimp

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, about 1 1/2 cups each
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.
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  (about 2 cups), 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
Edamame Succotash with Shrimp Recipe at
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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/2 cups each
Calories: 307
Fat. Total: 9g
Protein: 30g
Carbohydrates, Total: 26g
Fat, Saturated: 1g
Fiber: 7g
Cholesterol: 172mg
Sodium: 490mg
% Cal. from Fat: 26%
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