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
- One 10-ounce package frozen shelled edamame (about 2 cups), thawed
- One 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
Cook the 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 the oil to the pan. Add the scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in the edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
Meanwhile, sprinkle the 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 Publisher. All rights reserved.
nutrition information per serving
307 calories; 9g total fat; 1g total saturated fat; 172mg cholesterol; 490mg sodium; 26g carbohydrates; 7g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .