Edamame Succotash with Shrimp

Photography: Randy Mayor; Styling: Melanie J. Clarke

Edamame stand in for lima beans in this one-dish meal. If you like your food spicy, use 2 jalapeño peppers.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 28%
  • Fat: 11.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 3.7g
  • Protein: 365g
  • Carbohydrate: 31.7g
  • Fiber: 6.2g
  • Cholesterol: 180mg
  • Iron: 5.4mg
  • Sodium: 599mg
  • Calcium: 118mg

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

Preparation

  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.
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