Pan Roasted Shrimp with Jalapeño Corn Bread Cakes
Ingredients
- 1 cup fresh or frozen baby lima beans
- 1/4 cup vegetable oil
- 1/4 cup minced onion
- 6 garlic cloves—2 minced, 4 sliced
- 1 small jalapeño, 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
Instructions
Pan-Roasted Shrimp with Jalapeño Corn-Bread Cakes serves 6 original recipe by Food & Wine.
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