Edamame Succotash with Shrimp
* 2 slice(s) bacon
* 1 tablespoon oil, olive, extra virgin
* 1 bunch(es) scallion(s) (green onions), sliced
* 1 medium pepper(s), red, bell, diced
* 2 clove(s) garlic, minced
* 1 1/2 teaspoon thyme, fresh, chopped
* 10 ounce(s) edamame, shelled and thawed (about 2 cups)
* 10 ounce(s) corn, frozen, thawed (about 2 cups)
* 1/2 cup(s) broth, reduced-sodium chicken, or vegetable broth
* 1 tablespoon vinegar, cider
* 1/4 teaspoon salt
* 1 pounds shrimp, raw, (26-30/lb) peeled and deveined
* 1/4 teaspoon lemon-pepper seasoning
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. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
4. Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes.
5. Crumble the bacon and sprinkle it on top.
Pairs Well With