Fresh fava beans have been a mainstay of Middle Eastern and Mediterranean diets for centuries, and lately they have been enjoying popularity in the United States. Bright green and firm-fleshed with a sweet and mildly nutty flavor, they resemble lima beans but are really more like an overgrown split pea. Fava beans are a bit time-consuming, as they require double peeling: first the outer pod, and then the hull that protects this little spring gem. Once you’re done, you will have more debris than edible beans, but it’s worth it, as this recipe will demonstrate. The gentle butter poaching method for the shrimp yields tender, succulent meat that contrasts beautifully with the spring fava bean.
Food & Drink
Shrimp and Fava Beans
Serves 4
Chef Steven Satterfield shares a recipe full of spring flavors
Ingredients
-
1 cup kosher salt, plus more for seasoning
3 lb. whole fava pods, about 1 1/2 cups beans after shelling
4 tbsp. (1/2 stick) unsalted butter, cut into small pieces
1 1/2 lb. medium shrimp, peeled and deveined
Freshly ground black pepper
Juice of 1 lemon
1/2 cup fruity white wine
1 or 2 radishes, thinly sliced
Flat-leaf parsley leaves, for garnish
Preparation
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.
Reprinted from Root to Leaf: A Southern Chef Cooks Through the Seasons, by Steven Satterfield. Published by HarperWave.
Related Stories:
Recipe
Prize-Winning Peanut Butter Fudge
A county fair champion from Appalachia shares one of her most popular recipes
Recipe
Peach-Raspberry Jam
County fair champion Linda Skeens shares her blue-ribbon-winning recipe, plus canning tips
Recipe
Rodney Scott’s Spice-Rubbed Bacon Burger
Here’s how the prolific pitmaster amps up summer’s signature sizzler
Trending Stories:
Music
Song Premiere: Listen to Chapel Hart’s New Single, “If You Ain’t Wearing Boots”
New music from the Mississippi trio who rose to fame last year on America’s Got Talent
Arts & Culture
“The Outsiders” Turns Forty
See rare images of the stars—before they were big—around the Oklahoma set
Arts & Culture
A South Carolina Seafood Company Reveals a Piece of Forrest Gump History
How much shrimp is required to create a movie classic? About six thousand pounds, apparently