What a great summer meal that is a little different than the usual burger and salad on the BBQ. I was inspired by Jamie Oliver for this one. I really enjoy his style of cooking because he uses fresh ingredients, the meals are a little rustic and he doesn’t need things to be too pretty, just taste delicious! I very rarely cook shrimp at home but I wanted to try something different. It has also been way too hot to put the stove on for even a short period of time. Lastly, this meal comes together very quickly making it a great weeknight meal for the summer months. What took the longest was peeling the shrimp. This is spicy with the green chilis so if you do not like spicy decrease the quality of peppers or omit completely.
3-4 green onions, diced
1 red chili/2 green chilis, finely diced
1 bag easy to peel frozen shrimp
2 slices of bread
1 clove garlic - 1/2 minced, 1/2 to rub on toasted bread
1 large can cannelloni beans, drained and rinsed
2 large tomatoes, diced
snow peas, 2 large handfuls
lemon, zest and juice
salt and pepper, to taste
Thaw shrimp under cold water in a colander and peel.
Heat 1-2 tbsp olive oil in a wok (but any pan will do) on medium-high heat. Add shrimp and cook until the colour starts to change then add chilis and green onion. Add snow peas and a very small splash of water to help steam. Mix and let steam for a few minutes.
Meanwhile lightly toast bread and rub with garlic for flavour.
Add drained butter beans and steam and stir for 5 minutes. add tomatoes now (or mix in fresh tomatoes at the end which is what I did!), minced garlic, some lemon zest, lemon juice, sea salt and pepper to taste. Finally garnish with some chopped parsley to taste. *Mix in tomatoes now if you prefer them fresh.
Place garlicky toast on a plate and top with shrimp, bean and veggie mixture. Enjoy! Leftovers are great for lunch as well even without the toast.
Let me know what you think in the comments below :)
In health & happiness,