Chile Shrimp with Cilantro and Lime
Chile peppers put a bit of a kick in this shrimp dish.
Prep Time: 15M
Serves: Serves 4
- 16 cooked shrimp, peeled and deveined, tails left on
- handful of fresh cilantro, finely chopped
- 1-2 fresh red chiles, seeded and finely chopped
- one 14oz (400g) can lima beans or cannellini beans, drained and rinsed
- 2 handfuls of wild arugula leaves
- juice of 1 lime
- splash of Asian hot-sweet chili sauce, such as Sriracha
- sea salt and freshly ground black pepper
- Put the shrimp in a large bowl. Mix in half of the cilantro and the fresh chiles. Add the beans, and toss to mix again.
- Place the arugula in a large serving bowl or on 4 individual plates. Sprinkle with some of the lime juice, salt, and pepper. Stir the remaining lime juice into the shrimp mixture, and adjust the seasonings as needed.
- Spoon the shrimp mixture over the arugula, then drizzle with the hot-sweet chili sauce and sprinkle the remaining cilantro over the top. Serve immediately
- Use finely chopped fresh flat-leaf parsley instead of cilantro if you wish.
- If the lima beans seem tough, put them in a bowl and cover with hot water before using. Let stand for 10 minutes to soften, then drain well.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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