Edamame Succotash with Shrimp

Yield: 4 servings (serving size: 1 1/4 cups)
Source: Cooking Light Annual Recipes 2004
CL Comments: Edamame stand in for lima beans in this one-dish meal. If you like your food spicy, use 2 jalapeño peppers.
Comments from a PA Kitchen: I loved this. But I am crazy about green soy beans. The bacon grease and bacon sprinkled on top added much flavor. This is the only way I would eat succotash, as I hate lima beans. Will definitely make this again.


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


  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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