This recipe isn’t difficult at all, but there are a lot of moving parts. Doing some of them ahead – such as cooking and shelling the edamame, peeling and cleaning the shrimp, using the shells to flavor your stock (also optional) and even breaking the pasta into short pieces – makes it all come together much more quickly at meal time.
Shrimp fideos with red bell pepper and edamame
Serves 3 (see Kitchen Notes)
1 package frozen edamame (or 1/2 cup frozen peas, thawed)
1/2 pound small or medium-sized raw shrimp
salt and freshly ground black pepper
1 cup chicken broth or stock, unsalted or reduced sodium preferred
8 ounces vermicelli or other thin pasta, broken into 2-inch pieces
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tablespoon minced garlic
1 teaspoon sweet paprika
1/4 cup dry white wine [editor's note: substitute cooking wine]
Parmesan cheese (optional)
Do ahead. Cook the edamame according to package directions. This can be done a day ahead, storing cooked edamame in the shells in the fridge. An hour or so before cooking the, shell 1/2 cup of edamame beans and set aside.
Peel and devein the shrimp. If you wish to use the shells to flavor your stock (recommended – they add a nice extra to the finished dish), heat a tablespoon of olive oil in a medium saucepan. Add the shrimp shells, toss to coat with oil and cook, stirring occasionally, for two to three minutes. Add chicken stock and 1 cup water. Bring to a boil over medium-high heat; reduce heat and simmer, stirring occasionally, for 6 or 7 minutes. Remove from heat and let cool slightly; then pour through a fine mesh strainer into a large measuring cup, pressing gently on the shells with the back of a spoon to release more liquid. Add enough water to bring liquid back to 2 cups (I added about 1/2 cup to replace what had cooked away). Set aside. You can do this as you prep your vegetables or a little before.
Cook the dish. Heat 2 tablespoons of oil in a large nonstick sauté pan or deep skillet over medium flame. Season shrimp with salt and pepper and quickly sauté, about two minutes per side. Don’t worry if they haven’t cooked completely through – you’ll finish them later with the pasta. Transfer to a bowl and set aside.