• Soyfoodscouncil

Spicy Cajun Shrimp with Edamame Mango Succotash

This recipe comes from Doug Hosford, chef of High Cotton Catering in Natchez, Mississippi. Edamame stands in perfectly for lima beans-- a Southern staple--in this spin on succotash. Serve with whipped sweet potatoes.

Shrimp 1 pound large shrimp, peeled and butterflied

2 tablespoons Cajun or Old Bay seasoning

1 tablespoon olive oil


Salsa 2 mangos, peeled and diced

1 red bell pepper, chopped

1/2 cup chopped green onion

1 cup edamame

1/4 cup chopped cilantro

2 tablespoons lime juice

2 teaspoons olive oil

¼ teaspoon salt


Instructions To prepare shrimp, toss shrimp with seasoning. Heat oil in a heavy skillet over medium high heat. Add shrimp, sauté 7 minutes or until shrimp are browned and done.To prepare salsa, combine all ingredients; toss well. Serve shrimp with salsa.


Yield: 4 servings.

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