With summer in full swing, there’s nothing quite like a light and fresh meal at the end of the day, and no matter where I am, seafood always tastes like the beach. Our June cooking column features a great book that tackles everything from easy seafood meals to a technique guide — DK’s beautiful and exhaustive book Seafood. I can’t wait to make this recipe, and it certainly doesn’t hurt that it takes almost no time to make. Talk about summer livin’ in style.
Chile Shrimp with Cilantro and Lime
Sparkling citrus and hot chile bring out the sweetness of the shrimp.
The fishShrimp, or scallops Prep 15 mins Cook 0 mins Serves 4
- 14oz (400g) can butterbeans, drained and rinsed
- 16 cooked shrimp, peeled and deveined, tails left on
- handful of fresh cilantro, finely chopped
- 1-2 red chiles, seeded and finely chopped
- 2 handful of arugula
- juice of 1 lime
- salt and freshly ground black pepper
- splash of sweet chili sauce
To soften the butterbeans a little, put them in a bowl, and cover with hot water. Leave to stand for 10 minutes, then drain well.
Put the shrimp in a large bowl. Add half the cilantro and all the chiles, and mix well. Add in the butterbeans, and toss again.
Arrange the arugula in a large serving bowl or on 4 individual plates. Sprinkle over a little of the lime juice, a pinch of salt, and some pepper. Add the remaining lime juice to the shrimp, stir, then taste and adjust the seasoning.
Spoon the shrimp mixture over the arugula, then drizzle with sweet chili sauce, and sprinkle over the remaining cilantro. Serve immediately.