Ingredients:
1 1/2 cups edamame, blanched,shelled ( can use 1 can of lima beans instead)
3 slices bacon
1 1/2 cups green peppers, chopped
1/4 cup red onions, chopped
3 cloves garlic, minced
1 jalapenos, split lengthwise and cut into thin strips
2 cups corn kernels
3 tablespoons white wine
1 lb shrimp, peeled,deveined
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons parsley, chopped
Directions:
Prepare edamame according to package directions, omitting salt.
Drain.
Cook bacon in a large nonstick skillet over medium-high heat until crisp/ Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon.
Reduce heat to medium, add green pepper, onion, garlic and jalapeno to pan.
Cook 2 minutes, stirring frequently.
Stir in edamame, corn, 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.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.