Lima Bean Ragout With Grilled Shrimp Recipes

LIMA-BEAN RAGOUT WITH GRILLED SHRIMP

Steps:

• 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.
• 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.
• 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.

GRILLED SHRIMP LOUIE

Steps:

• Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
• Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

BARBECUED LIMA BEANS

Steps:

• Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender., Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

BEAN RAGOUT

Steps:

• In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
• Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BRUSCHETTA WITH LIMA BEAN SALAD AND LEMON SHRIMP

Steps:

• Cook the lima beans in a medium saucepan of boiling water until tender, about 8 minutes; drain. Transfer to a bowl and let cool slightly. Stir in the mint, parsley, vinegar and 2 tablespoons of the olive oil. Season with salt and pepper.
• Toast the bread. Rub the slices with the garlic clove and drizzle with the remaining 1 tablespoon of olive oil.
• Preheat the broiler. In a small bowl, mash the butter with the lemon zest and season with salt and pepper. Spread the butter all over the shrimp and set them in a broiling pan. Broil for 3 to 5 minutes, turning the shrimp once.
• Mound the lima salad on the toast and top with the shrimp. Sprinkle with salt and pepper and serve immediately.

GRILLED HALIBUT WITH LIMA BEAN AND ROASTED TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
• While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes. When beans are cool enough to handle, gently slip off skins. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste).
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat. It is medium-hot when you can hold your hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting.
• Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
• Serve fish topped with bean and roasted tomato sauce.

GRILLED CORN, LIMA BEAN AND LOBSTER RAGOUT

Steps:

• Grill the corn over hot coals until charred, about 10 minutes. Set aside to cool. Husk. Using a sharp knife, cut the kernels off the cob. Set aside. Cut the lobster claws in half lengthwise. Cut the tail into 8 pieces crosswise. Set both aside.
• Combine the olive oil, lima beans and grilled corn in a large nonstick or cast-iron skillet. Saute over medium heat for 3 minutes. Add the chicken broth, salt and pepper. Reduce heat to low and continue cooking until the lima beans are tender, about 7 to 10 minutes. Season to taste with salt and pepper.
• Divide the ragout between 4 bowls. Garnish each with 2 pieces of lobster tail and half a claw.

GRILLED LAMB WITH LIMA BEAN SKORDALIA

Steps:

• FOR LAMB: Puree first 6 ingredients in blender or processor.
• Score large muscles of lamb to form even thickness.
• Rub yogurt mixture over lamb.
• Transfer to shallow dish. Cover and chill overnight.
• FOR SKORDALIA: Place beans in processor.
• With machine running, add garlic through feed tube and chop.
• Gradually add oil and puree, scraping down sides as needed.
• Season to taste with lemon juice, salt and pepper.
• Stir in parsley.
• (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler.
• Season lamb with salt and pepper.
• Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes.
• Cut lamb against grain into thin slices.
• Serve lamb with skordalia and bread.

GRILLED LAMB WITH LIMA BEAN SKORDALIA

Steps:

• For Lamb:
• Puree first 6 ingredients in blender or processor. Score large muscles of lamb to form even thickness. Rub yogurt mixture over lamb. Transfer to shallow dish. Cover and chill overnight.
• For Skordalia:
• Place beans in processor. With machine running, add garlic through feed tube and chop. Gradually add oil and puree, scraping down sides as needed. Season to taste with lemon juice, salt and pepper. Stir in parsley. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season lamb with salt and pepper. Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes. Cut lamb against grain into thin slices. Serve lamb with skordalia and bread.