1. Combine the shrimp seasonings in a mixing bowl and add the shrimp. Toss to fully coat the shrimp. Set aside.
2.
Heat the olive oil and butter in a large skillet over high heat. Add
the onion, corn, pepper and jalapeno and cook for 3 minutes. Add
edamame, salt and pepper and remove pan from heat.
3. Coat a separate skillet with cooking spray and turn heat to medium-high. Cook the shrimp in batches until no longer pink.
4. Plate the succotash and top with shrimp.
Blackened Shrimp with Edamame Succotash
Serves 4
All you need:
Shrimp
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1 1/4 pounds large peeled, deveined shrimp
Cooking spray
Succotash
1 tablespoon butter
1 tablespoon olive oil
1 red onion, diced
2 ears corn, kernels removed
1 red pepper, diced
1 jalapeno, seeded and diced
2 cups shelled edamame
Salt and pepper, to taste
All you do:
1. Combine the shrimp seasonings in a mixing bowl and add the shrimp. Toss to fully coat the shrimp. Set aside.
2. Heat the olive oil and butter in a large skillet over high heat. Add the onion, corn, pepper and jalapeno and cook for 3 minutes. Add edamame, salt and pepper and remove pan from heat.
3. Coat a separate skillet with cooking spray and turn heat to medium-high. Cook the shrimp in batches until no longer pink.
4. Plate the succotash and top with shrimp.