Edamame Succotash with Shrimp

Another Cooking Light recipe that is perfect just the way it is!

Edamame Succotash with Shrimp

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)

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

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

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.

Nutritional Information

Calories:

292 (28% from fat)

Fat:

11.2g (sat 2.9g,mono 4g,poly 3.7g)

Protein:

365g

Carbohydrate:

31.7g

Fiber:

6.2g

Cholesterol:

180mg

Iron:

5.4mg

Sodium:

599mg

Calcium:

118mg

Cooking Light, JANUARY 2003