Recipe of the Week

Fava Beans & Shrimp

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.

Ingredients

  • 1 pound fresh fava beans
  • 1/2 pound small green beans
  • 1/2 pound medium shrimp, peeled
  • 2 heads fennel
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1/2 lemon
  • 1 large tomato, finely diced (for garnish)
  • Fennel fronds (for garnish)

Sauce

  • 1/4 cup fresh basil leaves
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon capers
  • 1 tablespoon lemon juice

Directions

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 entreƩ

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