Edamame Succotash With Shrimp

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 slices bacon
• 1 tablespoon extra virgin olive oil
• 1 bunch scallions, sliced on an angle, both and green parts or 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh thyme
• 1 (10 ounce) package frozen shelled edamame, thawed (see tip)
• 1 (10 ounce) package frozen corn, thawed (about 2 cups)
• 1/2 cup reduced-sodium chicken broth or 1/2 cup vegetable broth
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• fresh ground black pepper, to taste
• crushed red pepper flakes (a pinch or two)
• 1 lb raw shrimp, peeled and deveined (26-30 per pound)
• 1/4 teaspoon lemon pepper

Recipe

• 1 cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes.
• 2 leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
• 3 add oil to the pan.
• 4 add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes.
• 5 stir in edamame, corn, broth, vinegar and salt.
• 6 bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
• 7 meanwhile, sprinkle shrimp on both sides with lemon pepper.
• 8 scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes.
• 9 crumble the bacon and sprinkle it on top.
• 10 *tip: tip: edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.â€? for this recipe, you’ll need the shelled edamame. one 10-ounce bag contains about 2 cups of shelled beans.