Edamame Succotash

• Ingredients
• 1 1/2 cups frozen blanched shelled edamame (green soybeans)
• 3 bacon slices
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 3 garlic cloves, minced
• 1 to 2 jalapeno peppers, split lengthwise and cut crosswise into thin strips
• 2 cups fresh corn kernels (about 2 ears)
• 3 tablespoons white wine
• 1 pound medium shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

1. Preparation
2. Prepare edamame according to package directions, omitting salt. Drain.
3. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon.
4. Reduce heat to medium; add celery, onion, garlic, and jalapeno to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.

ingredients, frozen blanched, bacon, celery, red onion, garlic, peppers, corn kernels, white wine, shrimp, salt, freshly ground black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/edamame-succotash-1263595 (may not work)