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Edamame Succotash with Shrimp

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 1/4 cups)
Edamame stand in for lima beans in this one-dish meal. If you like your food spicy, use 2 jalapeño peppers.

Ingredients

  • 1 1/2 cups frozen blanched shelled edamame (green soybeans)
  • 3 bacon slices
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 3 garlic cloves, minced
  • 1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips
  • 2 cups fresh corn kernels (about 2 ears)
  • 3 tablespoons white wine
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 292
  • caloriesfromfat 28 %
  • fat 11.2 g
  • satfat 2.9 g
  • monofat 4 g
  • polyfat 3.7 g
  • protein 365 g
  • carbohydrate 31.7 g
  • fiber 6.2 g
  • cholesterol 180 mg
  • iron 5.4 mg
  • sodium 599 mg
  • calcium 118 mg

How to Make It

  1. Prepare edamame according to package directions, omitting salt. Drain.

  2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon.

  3. Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.