Edamame Succotash With Shrimp Recipe 465 Food

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EDAMAME SUCCOTASH



Edamame Succotash image

Provided by Debbie Lee

Categories     side-dish

Time 20m

Yield 2 cups

Number Of Ingredients 8

2 tablespoons toasted sesame oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
2 strips (1 1/2 ounces) applewood-smoked bacon, finely chopped ( cup)
1 cup (6 ounces) frozen edamame, thawed
1/2 cup fresh corn kernels, from 1 small ear
1/4 cup small-diced red bell pepper
Kosher salt and freshly ground white pepper

Steps:

  • In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
  • Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
  • From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

EDAMAME SUCCOTASH WITH SHRIMP RECIPE - (4.6/5)



Edamame Succotash with Shrimp Recipe - (4.6/5) image

Provided by dmscott52

Number Of Ingredients 13

2 slices bacon
1 T. extra virgin olive oil
1 bunch scallions, sliced, or 1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 1/2 tsp. chopped fresh thyme
1 10 oz. package frozen shelled edamame thawed
1 10 oz. package frozen corn(about 2 cups), thawed
1/2 cup reduced-sodium chicken broth or vegetable broth
1 T. cider vinegar
1/4 tsp. salt
1 pound raw shrimp (26-30 per pound), peeled and deveined
1/4 tsp. lemon pepper

Steps:

  • 1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool. 2. 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. 3. 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. Crumble the bacon and sprinkle it on top.

EDAMAME SUCCOTASH



Edamame Succotash image

A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.

Provided by justcallmetoni

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
1/2 cup chopped red pepper
1/3 cup chopped Spanish onion (or other mild white onion)
2 minced garlic cloves
1 1/2 cups fresh shelled edamame or 1 1/2 cups frozen shelled edamame
2 cups fresh corn or 2 cups frozen corn
3 tablespoons vegetable stock
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil

Steps:

  • Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
  • Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
  • Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
  • Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
  • Serve.

Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3

EDAMAME SUCCOTASH



Edamame Succotash image

Make and share this Edamame Succotash recipe from Food.com.

Provided by CardaMom

Categories     Lunch/Snacks

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces mushrooms, coarsely chopped
2 tablespoons extra virgin olive oil
sea salt, to taste
ground pepper, to taste
16 ounces edamame soybeans
2 cups frozen corn
1 cup dried cranberries
1/2 cup roasted red pepper, diced
2 tablespoons sweet red chili sauce
1/4 teaspoon Thai red curry paste
2 tablespoons mirin
1 1/2 tablespoons toasted sesame oil

Steps:

  • Saute the mushrooms in olive oil over medium-high heat for 7-8 minutes.
  • Add salt and pepper.
  • Place edamame and corn in large bowl.
  • Add the cooked mushrooms, cranberries and peppers.
  • whisk together all the dressing ingredients.
  • Pour dressing into bowl and gently toss together.
  • Adjust seasoning to taste.

Nutrition Facts : Calories 199.8, Fat 11.9, SaturatedFat 1.7, Sodium 201.9, Carbohydrate 20.3, Fiber 3.2, Sugar 1.7, Protein 9.4

EDAMAME SUCCOTASH



Edamame Succotash image

This is a great side dish that's colorful and so good for you! Originally from a March 2007 issue of Southern Living. It's delicious served warm, but I think it would also be terrific drained, dressed with your favorite vinaigrette and served cold.The original recipe called for 1 tablespoon of chopped mint, but I substituted 2 T. fresh chopped parsley.

Provided by Leslie in Texas

Categories     Soy/Tofu

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 medium onion, diced
1 tablespoon canola oil
1 medium orange bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
2 1/2 cups frozen whole kernel corn
1/2 cup chicken broth
1 (16 ounce) package frozen edamame, thawed
2 tablespoons fresh parsley, chopped
salt and pepper, to taste

Steps:

  • Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
  • Add bell peppers and corn and cook 5 more minutes or until tender.
  • Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
  • Stir in edamame, cook 3 minutes.
  • Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.

Nutrition Facts : Calories 166.5, Fat 6.3, SaturatedFat 0.7, Sodium 59.8, Carbohydrate 21.6, Fiber 4.6, Sugar 1.9, Protein 9.9

STIR-FRIED SUCCOTASH WITH EDAMAME



Stir-fried Succotash With Edamame image

While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 10m

Yield Serves six

Number Of Ingredients 11

1 tablespoon peanut or canola oil
2 garlic cloves, crushed or sliced
1 tablespoon minced ginger
1 to 2 teaspoons minced jalapeño (to taste)
1 large red bell pepper, cut in small dice
Kernels from 2 medium ears of corn
2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)
1 cup edamame, thawed if frozen
Salt to taste
1/4 teaspoon sugar
1/2 cup chopped cilantro

Steps:

  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams

SUCCOTASH WITH SAUSAGE AND SHRIMP



Succotash With Sausage and Shrimp image

Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

Provided by Vallery Lomas

Categories     salads and dressings, vegetables, main course, side dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

2 1/2 cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
2 teaspoons kosher salt, plus more as needed
3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
6 ounces Andouille sausage, diced
1 large yellow onion, diced
1/2 large green bell pepper, diced
4 garlic cloves, minced
5 medium ears corn, kernels sliced off (about 3 1/2 cups)
2 large ripe tomatoes, coarsely chopped
3/4 teaspoon black pepper, plus more as needed
1 pound shrimp (any size), peeled and deveined
1/2 packed cup fresh basil leaves, finely chopped

Steps:

  • Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
  • While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
  • Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
  • Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
  • Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
  • As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
  • Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.

EDAMAME SUCCOTASH SALAD



Edamame Succotash Salad image

Provided by Tracey Seaman

Categories     Salad     Bean     Soy     Tomato     Side     Sauté     Kid-Friendly     Quick & Easy     Lunch     Corn     Healthy     Vegan     Chive     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 10 servings (about 5 cups)

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bag (1 pound) shelled edamame (soybeans), thawed
1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe plum tomatoes, diced
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil

Steps:

  • Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
  • Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.

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  • Prepare your ingredients so that they’re ready when you need to use them. Finely slice your scallions. Feel free to replace them with onion if you want. Clean and seed your bell pepper before dicing it. Mince your garlic cloves, chop your fresh thyme, peel and devein your shrimp. If you’ve purchased frozen corn or edamame, make sure they’re completely thawed by this point.
  • Cook the Bacon. Using a nonstick pan, cook your bacon until it’s crisp. Try doing this over medium heat instead of high heat, as you’ll be using the drippings later on so it pays to get as many as possible.Transfer the bacon to a plate and let it cool.
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