How to cook fresh Edamame
Salt
1 one-pound bag Edamame
1 teaspoon Seasoned Salt
Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add edamame to boiling water; cook until bright green and just tender, about 4 minutes. With a slotted spoon, transfer edamame to the ice-water bath to stop the cooking. Let drain; pat dry. Toss with seasoned salt. Edamame will keep, refrigerated in an airtight container, for up to 2 days.
Crispy Cheesy Baked Edamame
Ingredients
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Preparation: Toss all ingredients together in a bowl. Bake in 400* oven on a parchment covered cookie pan until cheese is crispy.
Edamame Hummus
Ingredients
1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives
Directions
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Shrimp and Edamame with Lime
INGREDIENTS
1 cup long-grain white rice, such as jasmine or basmati
1 tablespoon extra-virgin olive oil
1 1/4 pounds medium shrimp, peeled and deveined
1 large garlic clove, minced
2 cups frozen shelled edamame, thawed (from a 10-ounce package)
5 scallions, halved lengthwise and cut into 1-inch pieces, white and green parts separated
1 tablespoon fresh lime juice, plus wedges for serving (optional)
Coarse salt and ground pepper
DIRECTIONS
Cook rice according to package instructions. Meanwhile, in a large nonstick skillet, heat oil over medium-high. Add shrimp and garlic and cook, stirring occasionally, 4 minutes. Add edamame and scallion whites and cook until shrimp are opaque and garlic is golden, about 3 minutes. Add scallion greens and lime juice and cook 1 minute. Season to taste with salt and pepper; serve with rice and lime wedges.