Pink shrimp look beautiful next to pale green fava beans in this recipe adapted from Elizabeth Schneider’s Uncommon Fruits and Vegetables


INGREDIENTS:

1 Tbs. olive oil
1 Tbs. butter
About 2 ounces firm, salty ham such as prosciutto, cut into tiny dice (about 1/3 cup)
1 stock green garlic, chopped
1 pound shrimp, shelled
1 pound fresh, shelled fava beans
1 tsp. minced fresh thyme
Salt and pepper, to taste
 

METHOD:

Heat oil and butter in skillet over moderate heat. Add ham and garlic and toss for a minute. Add shrimp, favas and thyme, and toss just until shrimp become pink.

Sprinkle with pepper and salt. Cover pan and cook on lowest heat possible for 1 to 2 minutes, or until shrimp are just cooked through and juices exude slightly. Serve immediately.

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