Edamame Succotash With Shrimp

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Here succotash - traditionally a southern dish made with corn, lima beans and peppers - is given an update using edamame instead of lima and it then becomes a main dish by adding shrimp.it is low cal/high fiber/low sat fat/heart healthy/& diabetes appropriate. Eatingwell magazine newsletter, january/february 2007 edition.make it a meal! All you need is a warm piece of cornbread and a nice salad to make the meal complete. ;)

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Steps

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Cook bacon in a large nonstick skillet over medium heat until crisp , about 5 minutes.

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Leaving the drippings in the pan , use tongs to transfer the bacon to a plate lined with paper towels.

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Let cool.

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Add oil to the pan.

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Add scallions , bell pepper , garlic and thyme and cook , stirring , until softened , about 3 minutes.

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Stir in edamame , corn , broth , vinegar and salt.

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Bring to a simmer.

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Reduce heat to medium-low and cook for 5 minutes.

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Meanwhile , sprinkle shrimp on both sides with lemon pepper.

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Scatter the shrimp on top of the vegetables , cover and cook until the shrimp are cooked through , about 5 minutes.

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Crumble the bacon and sprinkle it on top.

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For this recipe , youll need the shelled edamame.

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One 10-ounce bag contains about 2 cups of shelled beans.

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Ingredients

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bacon, extra virgin olive oil, scallions, red bell pepper, garlic cloves, fresh thyme, edamame, frozen corn, reduced-sodium chicken broth, cider vinegar, salt, fresh ground black pepper, crushed red pepper flakes, raw shrimp, lemon pepper