You are here

Pickled Shrimp with Butter Beans, Red Onion, Serrano, Parsley, & Heirloom Cherry Tomatoes




Share This Recipe!

Rate This Recipe

No votes yet


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.

Highest Rated Recipes