You may also like
Categories:
beans vegetable oil onion garlic jalapeno thyme corn bread buttermilk salt egg flour unsalted butter pancetta shrimp chile orange juice orange zest
Viewed: 40 - Published at: 2 years agoIngredients
- 1 cup fresh or frozen baby lima beans
- 1/4 cup vegetable oil
- 1/4 cup minced onion
- 6 garlic cloves2 minced, 4 sliced
- 1 small jalapeno, seeded and minced
- 1/2 teaspoon chopped thyme, plus 4 thyme sprigs
- 1 1/2 packed cups of crumbled corn bread (6 ounces)
- 1/4 cup plus 2 tablespoons buttermilk
- Salt and freshly ground pepper
- 1 large egg, beaten
- All-purpose flour, for dusting
- 6 tablespoons unsalted butter
- 3 ounces thinly sliced pancetta, cut into thin strips
- 1 1/4 pounds medium shrimp, shelled and deveined
- 1 Thai chile, minced
- 1 cup fresh orange juice
- 1/2 teaspoon finely grated orange zest
Method
- Bring a small saucepan of water to a boil.
- Add the lima beans and cook until tender.
- Drain and rinse under cold water.
- In a large skillet, heat 1 tablespoon of the oil.
- Add the onion, minced garlic and jalapeno and cook over moderate heat until softened, about 5 minutes.
- Transfer the onion mixture to a medium bowl and add the lima beans, chopped thyme and corn bread.
- Stir in the buttermilk and season with salt and pepper.
- Stir in the egg.
- Using lightly moistened hands, form the mixture into 6 cakes, about 1 inch thick.
- Dust the cakes with flour and refrigerate for about 30 minutes, until chilled.
- Wipe out the skillet.
- Melt 2 tablespoons of the butter in 2 tablespoons of the oil in the skillet.
- Dust the cakes with flour again.
- Add them to the skillet and cook over moderate heat, turning once, until golden and crisp, about 6 minutes.
- Transfer the cakes to plates and keep warm.
- Wipe out the skillet.
- Heat the remaining 1 tablespoon of oil in the skillet.
- Add the pancetta and cook over high heat, stirring, until lightly browned, about 1 minute.
- Add the sliced garlic and thyme sprigs and cook until the garlic is lightly browned, about 30 seconds.
- Season the shrimp with salt and add to the skillet along with the Thai chile.
- Cook, stirring, until the shrimp are slightly curled and pink, about 2 minutes.
- Add the orange juice and zest and cook until the juice is slightly reduced and the shrimp are cooked through, about 1 minute.
- Discard the thyme sprigs and swirl in the remaining 4 tablespoons of butter.
- Spoon the shrimp and sauce over the cakes and serve right away.
