FRESH FAVA BEAN AND SHRIMP RISOTTO
This luxurious risotto is a cinch to make. Use the plumpest, juiciest shrimp you can find.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer, main course
Time 1h15m
Yield Serves four generously
Number Of Ingredients 11
Steps:
- Prepare the fava beans, and set aside.
- Shell the shrimp and de-vein if necessary. Retain the shells. Salt the shrimp lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with five cups water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partially covered for 30 minutes. Strain and add to the chicken stock or water. Taste and add enough salt to make a well-seasoned broth. Bring to a simmer in a saucepan.
- Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion (or leek). Cook, stirring, until it softens, three to five minutes. Add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
- Stir in the wine, and cook, stirring, over medium heat. The wine should bubble but not too quickly. When it has just about evaporated, stir in a ladleful or two of the simmering stock, just enough to cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Continue to cook for 20 minutes, stirring not too fast and not too slowly, and adding more stock whenever the rice is almost dry.
- Taste a bit of the rice. It should be slightly al dente. Stir in more stock to cover, and add the favas and the shrimp. Cook, stirring, for another five to 10 minutes until the shrimp are pink and cooked through but still moist (this will depend on the size of the shrimp) and the favas are bright. Stir in the parsley and another small ladle of stock. Remove from the heat, add pepper, stir for a few seconds and serve.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 9 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 20 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 1667 milligrams, Sugar 26 grams, TransFat 0 grams
SHRIMP AND FAVA BEANS
Provided by Steven Satterfield
Categories Bean Kid-Friendly High Fiber Dinner Lunch Shrimp Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Set a large pot on the stove. Put in 1 gallon water and 1 cup kosher salt. Bring to a boil. Ready a large bowl of ice water.
- Tear open the fava pods and remove the beans, discarding the outer pods. 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. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.
- Place the butter and the shrimp in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the shrimp, stirring frequently. Remove with a slotted spoon when the shrimp are pink and slightly curled. Set aside.
- Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the shrimp to the pan and toss to combine. Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.
PAELLA WITH SHRIMP AND FAVA BEANS
"Sometimes the simplest paellas can be the most satisfying," David Tanis wrote in 2012, when bringing this recipe to The Times. Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you're short on time). The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings.
Number Of Ingredients 15
Steps:
- Peel and devein shrimp. Reserve shells.
- Make the shrimp broth: in a medium-size pot put the shrimp shells, sliced onion, sliced garlic, bay leaf, thyme sprig and 1 teaspoon salt. Add 7 cups water and bring to a gentle simmer. Cook for about 30 minutes, then strain. Taste and adjust for salt; the broth needs to be well seasoned. Yield should be about 5 cups. Reheat just before using.
- Rinse the shrimp briefly in a bowl of cool lightly salted water, blot the shrimp with paper towels and put in a bowl with 1 tablespoon olive oil, the minced garlic, 1/2 teaspoon pimentón, and a little salt. Mix well to coat with seasonings and let marinate at least 15 minutes or up to 1 hour.
- Heat the oven to 375 degrees. In a 14-inch paella pan, earthenware cazuela or cast-iron skillet, add 5 tablespoons olive oil over medium heat. Add the shrimp in one layer and cook very briefly, about 30 seconds per side. Remove shrimp and set aside. Add the diced onion and chorizo to the pan along with a pinch of salt. Let the mixture cook in the oil, stirring frequently, until well softened and barely colored, about 15 minutes. Add the saffron and remaining 1/2 teaspoon pimentón and cook for a few minutes more.
- Add the rice and raise the heat to medium high. Stir well to coat with the onion mixture. Add the fava beans and season with salt and pepper. Add 4 1/2 cups hot shrimp broth and bring to a brisk simmer, stirring once or twice only to distribute the fava beans. Taste broth and adjust seasoning if necessary. Simmer, uncovered, until most of the broth has been absorbed, about 10 minutes. Turn off the heat and arrange the par-cooked shrimp over the surface in one layer.
- Place the pan on the middle rack of the oven and bake for 10 minutes. Remove the pan from the oven and cover with a clean dish cloth. Let the rice rest for 10 minutes before serving. Serve with homemade garlic mayonnaise or aioli if desired.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 18 grams, Carbohydrate 76 grams, Fat 25 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 1366 milligrams, Sugar 10 grams, TransFat 0 grams
FAVA BEAN AND GRILLED SHRIMP SALAD IN RADICCHIO CUPS
Removing the skins from the shelled fava beans is a necessary task but worth the effort. Courtesy of Cooking Light.
Provided by rickoholic83
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook beans in boiling water 1 minute; drain.
- Plunge beans into ice water; drain.
- Remove tough outer skins from beans; discard skins.
- Place beans in a large bowl; set aside.
- Prepare grill.
- Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 tsp oil.
- Sprinkle shrimp evenly with 1/4 tsp salt and 1/8 tsp pepper.
- Place skewers on a grill rack coated with cooking spray and grill 1 1/2 minutes on each side or until shrimp are done.
- Cool slightly and remove shrimp from skewers. Add shrimp to beans.
- Combine remaining 5 tsp oil, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, lemon juice and garlic in a small bowl, stirring with a whisk.
- Drizzle juice mixture over shrimp mixture and toss to coat. Stir in parsley.
- Place 1 radicchio leaf on each of 4 salad plates and spoon 1 cup shrimp mixture into each leaf.
Nutrition Facts : Calories 216.4, Fat 8.2, SaturatedFat 1.1, Cholesterol 143.2, Sodium 941, Carbohydrate 14.9, Fiber 3.7, Sugar 1.4, Protein 20.6
PASTA WITH FAVAS, SHRIMP, AND FRESH CHILE
This quick pasta features fava beans; they're like a cross between asparagus and split peas, with a buttery texture and nutty taste that defines seasonal spring vegetables. They star alongside shrimp and pancetta is a dish that's a cinch to make.
Provided by Lauryn Tyrell
Time 40m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Remove favas from outer pods and cook in a pot of salted boiling water until they float, 1 to 2 minutes. Transfer to ice-water bath; drain. Pinch tops of favas and squeeze out bright-green beans; you should have about 1 1/4 cups. (Blanched beans can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months.)
- Cook pasta in a large pot of salted boiling water until al dente, about 2 minutes for fresh, 8 to 10 minutes for dried. Reserve 1 cup pasta water, then drain.
- Meanwhile, in a large straight-sided skillet, heat pancetta with 1 tablespoon oil over medium. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add fava beans and stir to coat; season with salt and pepper. Remove from heat; using a slotted spoon, transfer pancetta and beans to a bowl.
- Return skillet to medium-high heat and swirl in remaining 2 tablespoons oil. Add garlic and cook until just fragrant, about 30 seconds. Add shrimp and cook, flipping once, until garlic is golden and shrimp curl and just turn opaque, about 2 minutes (they will continue to cook as they mix with the hot pasta).
- Stir in sliced chile and fava-pancetta mixture. Add cooked pasta and 1/4 cup reserved pasta water to skillet and cook, stirring vigorously, 1 to 2 minutes. Remove from heat; add more pasta water, a spoonful at a time, and drizzle in a bit more oil if needed to create a silky sauce. Squeeze lemon over top and season to taste; serve immediately.
FIDEOS WITH SHRIMP
This delicious recipe for fideos with fava beans and shrimp comes courtesy of Joey Campanaro.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 14
Steps:
- Prepare an ice-water bath; set aside. In a medium saucepan of boiling salted water, cook fava beans 1 minute. Drain and immediately transfer beans to ice-water bath until cool. Peel beans; set aside.
- Melt butter in an 11 1/2-inch paella pan over medium-high heat. Add shrimp and cook, stirring, until bright red, about 1 minute; remove shrimp from pan and set aside. Add pasta to paella pan and stir until well coated with butter. Cook until evenly browned and toasted, 2 to 3 minutes. Add onion and garlic; cook, stirring, for 1 minute. Add stock, 1/2 cup at a time, stirring, and allowing pasta to absorb stock after each addition before adding more. Cook until tender, about 10 minutes.
- Add pepper paste, roasted peppers, olives, reserved fava beans, and basil; stir to combine. Add shrimp and cook until heated through, about 3 minutes. Sprinkle with pecorino Romano. Divide evenly between 2 plates and drizzle with olive oil. Serve immediately.
SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD
Categories Salad Bean Leafy Green Mustard Shellfish Lunch Lime Shrimp Asparagus Spring Healthy Honey Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make dressing:
- In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
- Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
- Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
- In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.
CROSTINI WITH FAVA BEANS AND RICOTTA SALATA
I took a cooking class with Tori Ritchie and this is one of her recipes. It is fantastic!! Instead of ricotta salata you can use crumbled feta cheese or a young pecorino. You will not be disappointed!
Provided by susie cooks
Categories < 30 Mins
Time 30m
Yield 12 crostini
Number Of Ingredients 7
Steps:
- Shell the fava beans and drop them in boiling water for 2 minutes. Drain, then pop the inner bean out of its skin.
- Gently mix the fava beans, cheese, 2 tablespoons olive oil, thyme and lemon zest in a bowl. Season with salt and pepper and set aside.
- Brush both sides of the bread slices with oil and broil, turning once, until they are golden.
- To serve, top bread slices with fava bean mixture.
Nutrition Facts : Calories 144.6, Fat 6, SaturatedFat 1.2, Cholesterol 2.6, Sodium 123.1, Carbohydrate 17.6, Fiber 2.6, Sugar 0.9, Protein 5.2
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