It's fava bean season! This simple, delicious Fava Beans & Shrimp dish is ideal for Friday Lenten meals or any springtime lunch or dinner. Pick up a few pounds of Louisiana shrimp and fresh favas at the market this week.
Shell fava beans and discard the pods. Cook beans in boiling water until tender, then drain and place in an ice-water bath.
String the green beans if needed and cook in the same manner.
Poach shrimp in boiling water for 2 minutes, then drain and set aside.
Remove tops and any brown outside pieces from the fennel. Cut fennel into thin slices lengthwise. Place in a large pan with broth, wine, lemon, and enough water to barely cover. Bring to a boil, then reduce heat and simmer for about 15 minutes or until tender. Drain and set aside.
To prepare sauce: In blender container, combine basil, oil, vinegar, capers, and lemon juice. Blend until smooth.
To serve, divide fennel equally among four plates. Arrange shrimp and beans on top of fennel. Scatter diced tomato around the plates and then drizzle some of the dressing over each plate. Garnish with fennel fronds.
Serves 4 as salad, 2 as entreé
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.