Edamame Succotash With Shrimp

Ingredients

• 2 slices bacon
• 1 tablespoon extra-virgin olive oil
• 1 bunch scallion, sliced on an angle, both white and green parts or 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh thyme

• 1 (10 ounce) package frozen shelled edamame, thawed (see Tip)

• 1 (10 ounce) package frozen corn, thawed (about 2 cups)
• 1/2 cup reduced-sodium chicken broth or vegetable broth
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• fresh ground black pepper, to taste
• crushed red pepper flakes (a pinch or two)
• 1 lb raw shrimp, peeled and deveined (26-30 per pound)
• 1/4 teaspoon lemon pepper

Directions

1. 1

   Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes.

2. 2

   Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.

3. 3

   Add oil to the pan.

4. 4

   Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes.

5. 5

   Stir in edamame, corn, broth, vinegar and salt.

6. 6

   Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.

7. 7

   Meanwhile, sprinkle shrimp on both sides with lemon pepper.

8. 8

   Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes.

9. 9

   Crumble the bacon and sprinkle it on top.

10. 10

    *TIP: Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you’ll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.