1 Tbsp extra virgin olive oil
1 1 bunch scallions sliced, or 1 medium onion, diced
2 red bell pepper, diced
2 clove garlic, minced
1 ½ tsp chopped fresh thyme
10 oz frozen shelled edamame (about 2 cups), thawed
10 oz frozen corn (about 2 cups) thawed
½ cup reduced-sodium chicken broth or vegetable broth
1 Tbsp cider vinegar
¼ tsp salt
1 lb raw shrimp (26-30 per pound), peeled and deveined
¼ tsp lemon pepper
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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 307 14%
- Calories from fat 81 5%
- Total Fat 9gm 57%
- Saturated Fat 1gm 20%
- Monounsaturated Fat 4gm 9%
- Sodium 490mg
- Total Carbohydrates 26gm
- Fiber 7gm
- Protein 30gm
- Cholesterol 172mg 7%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.