Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 3

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

Recipe by Cooking Light January 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare edamame according to package directions, omitting salt. Drain.

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

  • 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.

Nutrition Facts

292 calories; calories from fat 28%; fat 11.2g; saturated fat 2.9g; mono fat 4g; poly fat 3.7g; protein 365g; carbohydrates 31.7g; fiber 6.2g; cholesterol 180mg; iron 5.4mg; sodium 599mg; calcium 118mg.
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