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.