Edamame With Shrimp Recipes

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
• Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
• Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
• Pour about 2 tablespoons water in a dish.
• Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
• Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
• Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
• Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
• Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
• Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
• For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

Steps:

• Place a large skillet filled with 2 inches of water over high heat; cover and bring to a boil.
• Whisk the first four ingredients together in a small bowl to make a vinaigrette.
• Cut four 10x12 inch pieces of aluminum foil.
• Place 1/2 cup corn and 1/2 cup edamame in the center of each piece of foil.
• Top each pile of corn and edamame with 5 shrimp.
• Drizzle shrimp with vinaigrette and top with scallions.
• Season with salt and pepper.
• Fold up each piece of foil to form a packet, making sure to seal.
• Place packets in a bamboo steamer and set steamer in skillet with the boiling water.
• Reduce the heat to low, cover, and steam for 13 minutes or until shrimp are thoroughly cooked. (Rotate packets halfway through cooking time.).
• Carefully open packets to release steam.
• Sprinkle with basil and serve.

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes.
• Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
• Add oil to the pan.
• Add scallions (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 it on top.
• *TIP: Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the "pods." For this recipe, you'll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
• Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
• Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.