Shrimp and edamame succotash

Whitney prepared this succotash for us one evening. I didn't know what a succotash was, but apparently it's a dish primarily featuring shell beans (edamame in this case) and corn (supposedly optional in the South, but lard or butter is most certainly not). More traditionally it is made with lima beans, which I'm really not a fan of, so the edamame was a welcome substitution. The dish was easy to throw together and had a good mix of flavors (including bacon!), so I was satisfied.

Tossed with couscous

Shrimp and edamame succotash from the lean green bean blog

2 slices of bacon, chopped
2 cloves garlic, minced
½ cup onion, minced
1 cup corn kernels
1 red pepper, diced
1.5 cups frozen, shelled edamame
1 pound shrimp, raw, peeled & deveined
1 tsp paprika
1 Tbsp melted butter

   In a large saute pan, cook bacon, onion, garlic and peppers over medium heat for 5 minutes.
Cook edamame according to package directions. Add to pan along with corn and cook 3 minutes more. Set aside.
   Place shrimp on skewers, brush with melted butter and sprinkle with paprika. Grill 2 minutes per side. If you don't want to grill your shrimp you can easily cook them in the pan.
Plate succotash mixture, top with shrimp and add fresh basil and goat cheese if desired.

1 comment: