Shrimp and Edamame Succotash

Thursday, March 7, 2013

Sufferin’ Succotash.

Sorry, I really couldn’t help myself. I loved Looney Tunes’ Sylvester the Cat and Tweety Bird when I was a kid.   Does anyone else miss Saturday morning cartoons?   Thanks to my nephews, I am aware that Saturday morning cartoons still exist, but that rubbish doesn’t hold a candle to the classics.

Back to the succotash.



Holy Yum.  First of all, it has bacon in it.  Name a dish that has bacon in it that's not amazing.  I am betting you can’t.  Go on, try.  Can’t think of one, can you?  That’s ‘cause I’m right.  I win.

And then there’s the wine. Of course it has wine, I made it.   I am the poster child for the saying “I like to cook with wine, sometimes I even add it to the food.”   But in all honestly, the flavor it adds to food is incomparable.  The combination of the white wine, garlic and bacon transform an otherwise boring plate of shrimp and vegetables (ick) into a throwing elbows for the leftovers masterpiece.



And it’s super duper quick to make. I probably could have had this on the table start-to-finish in 20 minutes if I wasn’t a scatter-brained basket case 95% of the time.
Funny story really (for me,but probably not for poor Scott).  I go to the freezer to grab the edamame and corn (yes I forgot to thaw the veggies, and yes I force thaw things often) only to realize I had bought the wrong vegetables.  Somehow, I managed to grab a bag of mixed vegetables instead of shelled edamame.  Drats.  So I called Scott and asked him to please pick up a bag of frozen edamame on his way home.  No problem, he was just leaving the gym; crisis averted.


I continued to prep the rest of the ingredients and cook the bacon and shrimp. When Scott got home and handed me the bag of edamame I immediately noticed he had bought the edamame in pods and not the shelled edamame, and he immediately noticed from the look on my face that his purchase wasn’t what I needed. 
Back to the store Scott went for the shelled frozen edamame.  And of course, the store closest to our house did not have edamame, so he had to go further up the road. 


Luckily, when he returned Tupac's “Picture Me Rollin” had just popped up on iTunes, which instantly put us both in a good, head bobbin' mood.  
And dinner was so damn good that we both agreed that the extra effort was worth it. 

Shrimp and Edamame Succotash

Yield:  Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:
1 lb. shrimp, peeled and deveined*
2 red bell peppers, seeded and diced
1 10 oz. bag frozen shelled edamame, thawed
1 pint of grape tomatoes, halved
1 2/3 c. frozen white corn, thawed
4 slices of bacon, diced
2 cloves garlic, minced
3/4 c. white wine
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika

Directions:
Season the shrimp with ½ tsp. of salt, ¼ tsp. paprika and ¼ tsp. pepper.  Heat large flat-bottomed pan with raised edges over medium heat.  Add bacon and cook until browned and crisp, about five minutes.  Remove bacon and set aside.  Leaving bacon grease in pan, reheat pan over medium high heat.  Add shrimp and cook two minutes per side.  Do not crowd the pan; cook shrimp in two batches if necessary.  Remove shrimp and set aside with bacon, again leaving bacon grease in pan.  Reheat pan over medium heat and add corn to pan; cook for three minutes, stirring occasionally, until slightly browned.  Add edamame, red pepper, tomatoes and garlic in with corn and cook for an additional three minutes, stirring occasionally.  Add white wine to deglaze pan and cook for an additional three minutes.  Add bacon and shrimp back to pan and allow to cook for approximately three minutes to reheat bacon and shrimp.  Serve hot. 

* I buy local fresh shrimp on the weekends when I have time to peel and devein.  For the weekdays, I keep a bag of frozen Kirkland Brand Shrimp 21-25 count that is peeled and deveined.  Simply put the necessary amount in the fridge the night before to thaw, pop the tails off and cook.




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