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| Shrimp with Edemame Succotash YIELD: 4 portions INGREDIENTS: 2 lb. large shrimp, peeled and deveined 1 tbs. chili powder 2 tsp. brown sugar 1 lb. frozen, shelled edamame (soy beans) 4 ears fresh corn, cut off the cob 1/4 lb. okra, sliced thin 1 pt. grape tomatoes, split 3 ea. garlic cloves, minced 1 bunch spring onions, sliced thin 1 oz. basil, chiffonade METHOD: In a bowl, combine shrimp, chili powder, brown sugar, a little olive oil, and salt and pepper. Set aside. Heat 2 sauté pans over medium-high heat add 2 oz of olive oil to each. In one, add the sliced okra and sauté till slightly brown. As the okra is browning, add shrimp to the other pan and sauté, stirring occasionally to evenly cook shrimp. Add corn and edamame to okra pan and stir together, cooking 2 minutes. Add remaining vegetables to okra pan and stir to incorporate season as needed. Finish shrimp by squeezing one lemon over and adding 1 tbs. butter. Serve shrimp over succotash. |
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