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Edamame “Succotash” with Shrimp Recipe

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This recipe for Edamame “Succotash” with Shrimp is from World of Wellness, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ½ cups frozen blanched shelled edamame
3 bacon slices
½ cup celery, chopped
¼ cup red onion, chopped
3 garlic cloves, minced
1 to 2 jalapeno peppers, split lengthwise, seeds and veins removed, and cut into thin strips
2 cups fresh or frozen corn kernels
3 tablespoons white wine
1 pound medium shrimp, peeled and deveined
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped

Directions:
Directions:
1. 1. Prepare edamame according to package directions, omitting salt. Drain.

2. In a sauté pan, cook bacon on medium heat until crisp. Remove from pan and place on paper towels to drain. Pour off bacon drippings so only 1 tablespoon is left in the pan. Crumble bacon when cool enough to touch.

3. On medium heat, add celery, red onion, garlic and jalapeno peppers to the sauté pan. Cook 2 minutes, stirring frequently.

4. Stir in edamame, corn and wine. Scrape up the brown bits as the wine does its work of deglazing the pan. Cook 4 minutes, stirring frequently.

5. Add shrimp, cook 5 minutes or until done.

6. Stir in salt and pepper.

7. Sprinkle serving with bacon and chopped fresh parsley. Serve.

 

 

 

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