-
1
Bring a small saucepan of water to a boil.
-
2
Add the lima beans and cook until tender.
-
3
Drain and rinse under cold water.
-
4
In a large skillet, heat 1 tablespoon of the oil.
-
5
Add the onion, minced garlic and jalapeno and cook over moderate heat until softened, about 5 minutes.
-
6
Transfer the onion mixture to a medium bowl and add the lima beans, chopped thyme and corn bread.
-
7
Stir in the buttermilk and season with salt and pepper.
-
8
Stir in the egg.
-
9
Using lightly moistened hands, form the mixture into 6 cakes, about 1 inch thick.
-
10
Dust the cakes with flour and refrigerate for about 30 minutes, until chilled.
-
11
Wipe out the skillet.
-
12
Melt 2 tablespoons of the butter in 2 tablespoons of the oil in the skillet.
-
13
Dust the cakes with flour again.
-
14
Add them to the skillet and cook over moderate heat, turning once, until golden and crisp, about 6 minutes.
-
15
Transfer the cakes to plates and keep warm.
-
16
Wipe out the skillet.
-
17
Heat the remaining 1 tablespoon of oil in the skillet.
-
18
Add the pancetta and cook over high heat, stirring, until lightly browned, about 1 minute.
-
19
Add the sliced garlic and thyme sprigs and cook until the garlic is lightly browned, about 30 seconds.
-
20
Season the shrimp with salt and add to the skillet along with the Thai chile.
-
21
Cook, stirring, until the shrimp are slightly curled and pink, about 2 minutes.
-
22
Add the orange juice and zest and cook until the juice is slightly reduced and the shrimp are cooked through, about 1 minute.
-
23
Discard the thyme sprigs and swirl in the remaining 4 tablespoons of butter.
-
24
Spoon the shrimp and sauce over the cakes and serve right away.
