Edamame Succotash with Shrimp

Edamame Succotash with Shrimp
Photo by Photography: Randy Mayor

Ingredients

  • 1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips
  • ½ cup chopped celery
  • 3 bacon slices
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups fresh corn kernels (about 2 ears)
  • 2 tablespoons chopped fresh parsley
  • 3 garlic cloves, minced
  • + 17 more ingredients
    • 3 garlic cloves, minced
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup chopped red onion
    • ¼ cup chopped red onion
    • 3 bacon slices
    • 1 ½ cups frozen blanched shelled edamame (green soybeans)
    • 1 ½ cups frozen blanched shelled edamame (green soybeans)
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 3 tablespoons white wine
    • 3 tablespoons white wine
    • 1 pound medium shrimp, peeled and deveined
    • 2 cups fresh corn kernels (about 2 ears)
    • ½ cup chopped celery
    • 2 tablespoons chopped fresh parsley
    • 1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips

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 m...

View full recipe at My Recipes

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