Categories: Fish- Seafood

Ingredients

• 1 1/2 cups edamame (frozen, shelled)
• 3 slices bacon
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 3 cloves garlic, minced
• 1 to 2 jalapeno peppers, split lengthwise, seeded and cut crosswise, into thin strips
• 2 cups corn kernels
• 3 Tbsp. dry white wine
• 1 lb. medium shrimp, peeled and deveined
• 1/2 tsp. coarse salt
• 1/4 tsp, ground black pepper
• 2 Tbsp. chopped fresh flat-leaf parsley

Directions

1. Cook edamame according to package directions; drain.
2. In a large skillet on medium-high, cook bacon until crisp. Remove bacon from pan, crumble and set aside; reserve 1 Tbsp. drippings. Reduce heat to medium; add celery, onion, garlic and jalapeno to pan. Cook 2 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp mare opaque throughout, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with bacon and parsley.

Email to a friend | Print this recipe | Back