Lima-Bean Ragout With Grilled Shrimp

Ingredients

The shrimp:

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

The ragout:

• 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 ½ teaspoons kosher salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    368 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 42 grams protein; 273 milligrams cholesterol; 1379 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

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.
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.
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.

1 hour 20 minutes