Lima Bean Ragout With Grilled Shrimp Food

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

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 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.

WHITE BEAN RAGOUT

Steps:

• Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
• Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
• Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

CHEF JOHN'S DEVILED SHRIMP RAGU

Steps:

• Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
• Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
• Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
• Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
• Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
• Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.

RAGOUT OF CLAM, HOMINY, SQUASH AND LIMA BEAN

Steps:

• Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes. Drain and let cool. Cut the sausages into 1/4-inch dice.
• Lay the clams in a roasting pan. Top with the sausage, onions, endive, garlic, Scotch bonnet pepper, wine, 1 cups tomatoes and butter. Bring to a boil on top of the stove, then roast in the oven for 8 minutes. Turn the clam mixture and roast for 5 to 10 minutes longer, or until the clams have opened. Remove the shells, reserve the clams and pour the remaining solids and liquid into a medium saucepan. Simmer for 10 minutes.
• Drain the lima beans and add them to the pot and simmer, covered, for 45 minutes, stirring occasionally. If the mixture begins to stick add cup water. Stir in half of the squash and the rosemary and simmer for 30 minutes. Add the remaining squash and tomatoes and the hominy. Simmer for 20 minutes. Stir in the reserved clams and simmer for 5 minutes. Season with salt and pepper and serve with polenta, couscous or rice.

CORN AND LIMA BEAN RAGOUT

Steps:

• Place 1 1/2 cups of the corn in a food processor with the milk. Process until pureed.
• Heat the olive oil in a large heavy-bottomed skillet. Add the shallots and cook until softened, about 5 minutes. Add the remaining corn and the lima beans and cook for 5 minutes, stirring often. Stir in the corn puree.
• Cover the skillet and cook, stirring occasionally, until the beans are tender, about 15 minutes. Uncover and stir in tomatoes, olives, salt and pepper. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

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.