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Shrimp and Fava Beans with Thyme

Pink shrimp look beautiful next to pale green fava beans in this recipe adapted from Elizabeth Schneider's Uncommon Fruits and Vegetables (Harper & Row 1986).

Makes 2 entree servings or 4 appetizer servings

1 tablespoon olive oil

1 tablespoon butter

About 2 ounces firm, salty ham such as prosciutto, cut into tiny dice (about 1/3 cup)

1/4 teaspoon minced garlic

3/4 pound shrimp, shelled (or 10 ounces shelled shrimp)

1 pound fresh, unshelled fava beans

1 teaspoon minced fresh thyme

Salt and pepper, to taste

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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