Edamame Succotash With Shrimp

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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
• 3 bacon slices
• 1/3 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

Directions

1. Prepare edamame according to package directions, omitting salt.
2. Drain.
3. Cook bacon in a large nonstick skillet over medium-high heat until crisp.
4. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon.
5. Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently.
6. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently.
7. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.
8. Remove from heat.
9. Stir in salt and pepper; sprinkle with crumbled bacon and parsley.
10. Serve immediately.

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