Green Peas Succotash with Shrimp

I discovered the goodness of succotash only a few months ago when I tried a Rachey Ray recipe. I love it! I love how different types of vegetables mix in in one bowl. I found this recipe on a Eating Well cookbook but the original recipe calls for frozen edamame but I could not find them anywhere at the grocery store! But if you have those in hand, you can use them instead of green peas, or maybe even both. Edamame are supposed to be very heart-healthy ingredient. The shrimp and the succotash were wonderful together and one serving has only about 310 calories and this recipe makes 4 servings. Enjoy!

Green Peas Succotash with Shrimp
Adapted and changed from "Eating Well" cookbook

Printable Recipe

Ingredients:

2 tablespoons bacon cumbles or 2 slices bacon, cooked and crumbled
1 tablespoon extra-virgin olive oil
1 medium onion, diced (I omitted this because my husband "hates" onions)
1 red bell pepper, fivrf
2-3 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme
10-ounce package frozen green peas or edamame
10-ounce package frozen corn (about 2 cups), thawed
1/2 cup chicken broth
1 tablespoon cider vinega
1/4 teaspoon salt
1 pound raw shrimp or prawns (about 24-26), peeled and deveined
1/4 teaspoon lemon pepper

Directions:

Heat oil in a large pan. Add onion, bell pepper, garlic and thyme and cook, stirring until softened, about 3 minutes. Stir in green peas (or edamame), corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium low and cook for 5 minutes.

Meanwhile, sprinkle shrimp on both sides and lemon pepper. Add the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Sprinkle the crumbled bacon on top and serve.