EDAMAME SUCCOTASH WITH SHRIMP RECIPE - (4.6/5)

Edamame Succotash with Shrimp Recipe - (4.6/5) image

Provided by dmscott52

Number Of Ingredients 13

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2 slices bacon
1 T. 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 tsp. chopped fresh thyme
1 10 oz. package frozen shelled edamame thawed
1 10 oz. package frozen corn(about 2 cups), thawed
1/2 cup reduced-sodium chicken broth or vegetable broth
1 T. cider vinegar
1/4 tsp. salt
1 pound raw shrimp (26-30 per pound), peeled and deveined
1/4 tsp. lemon pepper

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.