HELP!!! endamame recipe

[karole]

there was a beautiful photo of endamame & corn--can any one tell me hich issue????

[Canice]

Could it be this one from two years ago or was it more recent?

Edamame Succotash with Shrimp
From_Cooking Light

Edamame stand in for lima beans in this one-dish meal. If you like your food spicy, use 2 jalapeño peppers.

1 1/2_ cups_frozen blanched shelled edamame (green soybeans)
3_ bacon slices
1/2_ cup_chopped celery
1/4_ cup_chopped red onion
3_ garlic cloves, minced
1_ to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips
2_ cups_fresh corn kernels (about 2 ears)
3_ tablespoons_white wine
1_ pound_medium shrimp, peeled and deveined
1/2_ teaspoon_salt
1/4_ teaspoon_freshly ground black pepper
2_ tablespoons_chopped fresh parsley

Prepare edamame according to package directions, omitting salt. Drain.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon.

Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.

Yield: 4 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING
CALORIES 292(28% from fat); FAT 11.2g(sat 2.9g,mono 4g,poly 3.7g); PROTEIN 365g; CHOLESTEROL 180mg; CALCIUM 118mg; SODIUM 599mg; FIBER 6.2g; IRON 5.4mg; CARBOHYDRATE 31.7g

Cooking Light, JANUARY 2003