Edamame Succotash with Shrimp

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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.

Edamame Succotash with Shrimp
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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. 4 servings, about 1 1/2 cups each

  2. 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.

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
307
Carbohydrates
26g
Fat
9g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
30g
Cholesterol
172mg
Dietary Fiber
7g
Potassium
501mg
Sodium
535mg
Added Sugars
0g
Exchanges
1 1/2 starch
1 vegetable
3 lean meat
Carbohydrate Servings
1 1/2
Vitamin A (39% daily value)
Vitamin C (38% dv)
Iron (30% dv)

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