Tuesday, August 4, 2009

Recipe of the Day

Edamame Succotash with Shrimp Recipe

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Nutritional Info (Per serving): 4
Calories: 307, Saturated Fat: 1g, Sodium: 491mg, Dietary Fiber: 7g, Total Fat: 9g, Carbs: 26g, Cholesterol: 172mg, Protein: 30g
Carb Choices: 1.5


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.