Lima-Bean Ragout With Grilled Shrimp

Name: Lima-Bean Ragout With Grilled Shrimp
Total time: 1 h 20 min
Yield: Four servings
Ingredients: 6 large cloves garlic, peeled and minced; 2 jalapenos, seeded and minced; Juice of 2 lemons; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 1 1/2 pounds large shrimp, in the shell; 1 teaspoon olive oil; 1 medium onion, peeled and diced; 1 medium red bell pepper, cored, deribbed and diced; 1 cup corn kernels (about 2 ears); 2 cups cooked lima beans; 1 medium tomato, diced; 1 jalapeno, seeded and minced; 2 teaspoons fresh lime juice; 2 tablespoons coarsely chopped fresh cilantro; 1 1/2 teaspoons kosher salt; Freshly ground pepper to taste

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: 4(13)
Comments: Read comments

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Ingredients

Yield:Four servings

The Shrimp

6large cloves garlic, peeled and minced
2jalapenos, seeded and minced
Juice of 2 lemons
1tablespoon olive oil
½teaspoon kosher salt
½teaspoon freshly ground pepper
1½pounds large shrimp, in the shell

The Ragout

1teaspoon olive oil
1medium onion, peeled and diced
1medium red bell pepper, cored, deribbed and diced
1cup corn kernels (about 2 ears)
2cups cooked lima beans
1medium tomato, diced
1jalapeno, seeded and minced
2teaspoons fresh lime juice
2tablespoons coarsely chopped fresh cilantro
1½teaspoons kosher salt
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
To make the shrimp, combine the garlic, jalapenos, lemon juice, olive oil, salt and pepper in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat a grill.
Step 2
To make the ragout, heat the oil in a large nonstick skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the red pepper and corn and cook for 2 minutes. Add the lima beans, tomato and jalapeno, lower the heat and cook for 8 minutes. Remove from heat and stir in the lime juice, cilantro, salt and pepper. Keep warm.
Step 3
Grill the shrimp until cooked through, about 2 minutes per side. Mound the ragout onto the center of 4 plates and surround with the shrimp. Serve immediately.

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