Shrimp And Fava Beans
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Fruity White WineDirections:
1
Set a large pot on the stove
2
Put in 1 gallon water and 1 cup kosher salt
3
Bring to a boil
4
Ready a large bowl of ice water
5
Tear open the fava pods and remove the beans, discarding the outer pods
6
Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking
7
When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls
8
Set aside
9
Place the butter and the shrimp in a wide skillet and set on the stove
10
Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook
11
Season with salt and pepper and add lemon juice and white wine
12
As the temperature rises, keep a close eye on the shrimp, stirring frequently
13
Remove with a slotted spoon when the shrimp are pink and slightly curled
14
Set aside
15
Add the peeled favas to the pan and increase the heat to medium-high
16
Cook until the favas are heated all the way through, then taste for seasoning and adjust
17
Be sure to taste both the beans and the liquid
18
Add the radishes to the pan and turn off the heat
19
Return the shrimp to the pan and toss to combine
20
Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley
21
Serve immediately
22
Set a large pot on the stove
23
Put in 1 gallon water and 1 cup kosher salt
24
Bring to a boil
25
Ready a large bowl of ice water
26
Tear open the fava pods and remove the beans, discarding the outer pods
27
Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking
28
When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls
29
Set aside
30
Place the butter and the shrimp in a wide skillet and set on the stove
31
Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook
32
Season with salt and pepper and add lemon juice and white wine
33
As the temperature rises, keep a close eye on the shrimp, stirring frequently
34
Remove with a slotted spoon when the shrimp are pink and slightly curled
35
Set aside
36
Add the peeled favas to the pan and increase the heat to medium-high
37
Cook until the favas are heated all the way through, then taste for seasoning and adjust
38
Be sure to taste both the beans and the liquid
39
Add the radishes to the pan and turn off the heat
40
Return the shrimp to the pan and toss to combine
41
Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley
42
Serve immediately