Bluefield Daily Telegraph, Bluefield, WV

Recipes and Food

November 2, 2012

A Thanksgiving green that isn't beans or sprouts

Of all the many green vegetables available to us, we tend to be profoundly lacking inspiration when it comes to selecting one for Thanksgiving.

Generally, it's either green beans or Brussels sprouts. And while both are fine vegetables, wouldn't it be nice if just once the token nod to something green on the table was something a little different? Wouldn't it be nice if in that sea of brown and beige (turkey, gravy, stuffing, rolls, mashed potatoes) the green had some pizazz?

That was my inspiration this Thanksgiving, to create a fast and easy green dish that had lots of flavor and doesn't rely on the usual suspects.

The solution was a heaping tray of roasted peppery shrimp and edamame, creating an attractive and filling side dish that even could double as a main course for folks who don't care for turkey.

Because this recipe cooks so quickly — and at a much higher temperature than most of the meal's other dishes are likely to — leave it for last. When the turkey and trimmings come out of the oven, crank up the heat and pop in the baking sheet of edamame and shrimp. By the time the other foods are on the table, they should be done.

And yes, the recipe is correct — 2 tablespoons of black pepper. That's the point. And it is delicious.

___

ROASTED PEPPER SHRIMP WITH EDAMAME

Start to finish: 15 minutes

Servings: 8

1-pound bag frozen shelled edamame

2 pounds raw peeled shrimp (thawed, if frozen)

1/4 cup olive oil

2 tablespoons ground black pepper

1 tablespoon kosher salt

1 teaspoon smoked paprika

Heat the oven to 450 F. Line a rimmed baking sheet with foil.

Place the edamame in a medium microwave-safe bowl and microwave for 1 to 2 minutes, or just long enough to slightly thaw. Pour off any liquid that has accumulated in the bowl, then transfer the edamame to the prepared baking sheet.

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