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1/2 lb. fresh speckled butter beans, shelled
2 lb. local 16- to 20-count shrimp, peeled and deveined
1 lb. cherry tomatoes, preferably heirloom
1/2 cup thinly sliced red onion
1 serrano pepper, thinly sliced
2 Tbs. finely chopped fresh flat-leaf parsley
Pickling liquid (see recipe online)
Kosher salt and freshly ground black pepper
1 cup pumpkin seeds, lightly toasted, for garnish
Cilantro leaves, for garnish
Put equal parts of ice and water in a large bowl. Bring a large saucepan of salted water to a boil over high heat. Add the butter beans. Cook them for five to eight minutes, or until just crisp-tender. Drain. Put the butter beans in the ice water and let sit for one minute to stop the cooking. Drain.
Bring a large pot of salted water to a boil over
Combine the chilled shrimp, butter beans, tomatoes, red onion, serrano pepper, and parsley in a bowl. Add the pickling liquid. Cover and refrigerate for at least two hours or overnight. Drain and season to taste with salt and pepper. Garnish with pumpkin seeds and cilantro.