Thursday, September 8, 2016

Blackened Shrimp with Edamame Succotash


Since living in Iowa, I can't get enough sweet corn. It is my favorite summer vegetable (aside from tomatoes) and when it's in season I make sure to enjoy it as much as possible. In this recipe, I paired it with protein-packed edamame (shelled soybeans), onions and peppers to make a simple succotash. This meal is so fresh and summery and is on the table in less than 15 minutes!


1. Combine the shrimp seasonings in a mixing bowl and add the shrimp. Toss to fully coat the shrimp. Set aside.  



2. Heat the olive oil and butter in a large skillet over high heat. Add the onion, corn, pepper and jalapeno and cook for 3 minutes. Add edamame, salt and pepper and remove pan from heat. 




3. Coat a separate skillet with cooking spray and turn heat to medium-high. Cook the shrimp in batches until no longer pink. 


4. Plate the succotash and top with shrimp.




Blackened Shrimp with Edamame Succotash
Serves 4

All you need:
Shrimp
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1 1/4 pounds large peeled, deveined shrimp 
Cooking spray 

Succotash
1 tablespoon butter
1 tablespoon olive oil
1 red onion, diced
2 ears corn, kernels removed
1 red pepper, diced
1 jalapeno, seeded and diced
2 cups shelled edamame 
Salt and pepper, to taste

All you do:
1. Combine the shrimp seasonings in a mixing bowl and add the shrimp. Toss to fully coat the shrimp. Set aside.  
2. Heat the olive oil and butter in a large skillet over high heat. Add the onion, corn, pepper and jalapeno and cook for 3 minutes. Add edamame, salt and pepper and remove pan from heat. 
3. Coat a separate skillet with cooking spray and turn heat to medium-high. Cook the shrimp in batches until no longer pink. 
4. Plate the succotash and top with shrimp. 
 

No comments:

Post a Comment