Edamame Succotash with Shrimp
2 slices bacon
1 tablespoon extra virgin olive oil
1 bunch scallions sliced or 1 medium onion diced
1 red bell pepper diced
2 cloves garlic minced
1 1/2 teaspoons chopped fresh thyme
1 10-ounce frozen package shelled edamame (about 2 cups) thawed
1 10-ounce frozen package frozen corn (about 2 cups) thawed
1/2 cup reduced sodium chicken broth or vegetable broth
1 tablespoon cider vinegar
1/4 teaspoon salt
1 pound raw shrimp (26-30 per pound) peeled deveined
1/4 teaspoon lemon pepper
Cook bacon in a large nonstick skillet over medium heat until crisp, and about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the beacon to a plate lined with paper towels; let cool.
Add oil to the pan. Add scalliions (or onion), bell pepper, garlic and thyme and cook, stirring until softened, about 3 minutes. Stir in 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 with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle on top.