Fresh baby fava beans w/shrimp and sherry

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
½ large Yellow onion(s), peeled
Finely chopped
1 large Garlic clove(s)
Peeled and minced
1 medium Bay leaf
1 large Tomato, peeled
Seeded and diced
1 cup Chicken stock
¼ cup Dry sherry
4 cups Fresh fava beans
Shelled, skinned
¼ teaspoon Salt
¼ teaspoon Pepper
1 cup Small raw shrimp, peeled
Braised Basmati Rice *

Directions

Note: Make the Braised Basmati Rice on page 126; follow the recipe as written, but omit the turmeric and lobster.

Heat the oil in a large, heavy saucepan over medium-high heat. Add the onion and garlic and saute until translucent but not browned, about 2 min. Add the bay leaf and tomato and cook 2 min more.

Add the chicken stock and sherry and cook over high heat until reduced by half, about 5 min.

Add the fava bean, salt and pepper, and cook for 1 min over high heat. Stir in the shrimp, return the liquid to a boil, and cook the shrimp until they have turned pink and are heated through, about 1½ min. Serve immediately.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 28

Submitted By DIANE LAZARUS On 11-24-95

Related recipes