Edamame Succotash With Shrimp Recipes
EDAMAME SUCCOTASH WITH SHRIMP RECIPE - (4.6/5)
Provided by dmscott52
Number Of Ingredients 13
Steps:
- 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.
EDAMAME SUCCOTASH
A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.
Provided by justcallmetoni
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
- Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
- Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
- Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
- Serve.
Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3
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SIMPLE AND HEALTHY EDAMAME SUCCOTASH WITH SHRIMP
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- Prepare your ingredients so that they’re ready when you need to use them. Finely slice your scallions. Feel free to replace them with onion if you want. Clean and seed your bell pepper before dicing it. Mince your garlic cloves, chop your fresh thyme, peel and devein your shrimp. If you’ve purchased frozen corn or edamame, make sure they’re completely thawed by this point.
- Cook the Bacon. Using a nonstick pan, cook your bacon until it’s crisp. Try doing this over medium heat instead of high heat, as you’ll be using the drippings later on so it pays to get as many as possible.Transfer the bacon to a plate and let it cool.
- Add Vegetables. Add oil to the same pan you used to cook your bacon. Once the oil is hot, add the scallions, garlic, bell pepper and thyme. Let them cook for about 3 minutes or until they’ve softened. Remember to stir while waiting. Once the vegetables are soft, incorporate the edamame and corn. Stir until they’re perfectly integrated. Once all your vegetables are thoroughly mixed, slowly stir in the broth (be it chicken or vegetable) and add the vinegar and salt.
- Let simmer. Stir for a minute or so to make sure the ingredients are thoroughly mixed, then bring everything to a simmer. Once the liquid is simmering, reduce the heat to medium-low and let it cook for about 5 minutes.
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