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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