Serves 4
Notes
This recipe is especially great in the spring time, when the beans are still fresh and abundantly available. Watch me make it here
Ingredients
- 1 pound fresh fava beans, shelled
- 1 pound cranberry beans, shelled
- ½ small onion
- 2 bay leaves
- 1 small carrot, sliced
- 1 rib celery, cubed
- 1 pound large (about 14-20) shrimp, shelled except for faintails, and devained
- 3 tablespoons olive oil
- 3 tablespoons wine vinegar
- ¼ teaspoon salt
- Freshly ground pepper to taste
Directions
In two separate pans of boiling water, cook the beans until tender, about 4 and 8 minutes for the favas and cranberry beans, respectively. Drain and refresh the beans under cold running water, and remove the outer skins from the favas. In a medium saucepan, boil the onion, bay leaves, carrot, and celery in 6 cups of water for 20 minutes. Add the shrimp and cook just until opaque throughout about 1 minute. Remove and drain the shrimp and allow them to cool. In a serving bowl, whisk together the olive oil, vinegar, and salt and pepper. Add the beans and shrimp, and toss to coat the solids thoroughly. Serve warm as an appetizer.
