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Edamame Succotash with Shrimp
Edamame Succotash with Shrimp": Delight in the vibrant flavors of this exquisite dish! Succulent shrimp perfectly complement the nutty and wholesome edamame succotash, bursting with the freshness of bell peppers, scallions, and thyme. With a hint of zesty cider vinegar, this recipe promises to tantalize your taste buds and leave you craving for more.
Serve the Edamame Succotash with Shrimp hot for the best flavor.
Pair it with a side of steamed rice or quinoa for a complete and satisfying meal.
Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for an added pop of freshness.
1 tbsp olive oil
1 red bell pepper, diced
1 ½ tsp fresh thyme, chopped
½ cup no sodium, organic chicken broth
¼ tsp salt
¼ tsp Mrs. Dash Lemon-Pepper seasoning
1 bunch scallions, sliced
2 cloves garlic, minced
2 cups frozen edamame, shelled and thawed
1 tbsp cider vinegar
1 lb raw shrimp, peeled and deveined
Heat the olive oil in a large skillet over medium heat.
Add the diced red bell pepper and chopped thyme to the skillet. Sauté for about 3 minutes until the pepper is slightly softened.
Pour in the chicken broth and season with salt and Mrs. Dash Lemon-Pepper seasoning. Stir well.
Add the sliced scallions and minced garlic to the skillet. Cook for another 2 minutes, stirring occasionally.
Stir in the thawed edamame and cook for 5 minutes, or until the edamame is heated through and tender.
In the meantime, heat another skillet over medium heat and lightly coat it with olive oil.
Add the peeled and deveined shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque.
Once the shrimp is cooked, remove from heat and set aside.
Drizzle the cider vinegar over the edamame succotash mixture and stir well to combine.
Transfer the edamame succotash to a serving plate and top it with the cooked shrimp.
Serve the "Edamame Succotash with Shrimp" hot and enjoy!
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