A Thanksgiving green that isn’t beans or sprouts

11/13/2012 7:26 AM

08/08/2014 10:13 AM

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.

Join the Discussion

The Wichita Eagle is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service