Edamame Succotash with Shrimp

4.3 (19)
Edamame Succotash with Shrimp

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.

Yield: 4 servings, about 1 1/2 cups each
Active Time: 30
Total Time: 30

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you'll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.

Nutrition

Nutrition Per Serving

calories 307
fat 9 g (1 g sat, 4 g mono)
cholesterol 172 mg
carbohydrates 26 g
protein 30 g
fiber 7 g
sodium 491 mg
potassium 476 mg

Nutrition Bonus Vitamin C (120% daily value), Selenium (53% dv), Vitamin A (40% dv), Iron (30% dv).

Carbohydrate Serving 1

Exchanges 1 1/2 starch, 1 vegetable, 3 lean meat

From EatingWell January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)