Serves 4

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
La Cucina di Lidia (Softcover)

Cookbook

La Cucina di Lidia (Softcover)

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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. 

La Cucina di Lidia (Softcover)

Cookbook

La Cucina di Lidia (Softcover)

buy now