Prawns With Fava Beans, Artichoke, Tomato, Garlic and Herbs.
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs fava beans, shelled
- 1⁄4 cup olive oil
- 1⁄4 cup shallot, minced
- 3 garlic cloves, minced
- 1 1⁄2 lbs large shrimp, shelled and deveined
- 4 tomatoes, peeled, seeded and chopped
- 1⁄2 tablespoon fresh tarragon, chopped
- 2 tablespoons fresh parsley, chopped
- 1⁄4 cup white wine
- 4 artichoke bottoms, cooked and chopped
- 1 tablespoon lemon juice
- 1⁄2 teaspoon kosher salt (or to taste)
- 1⁄2 teaspoon coarse black pepper (or to taste)
directions
- Blanch fava beans in boiling water for 2 minutes. Transfer to ice water to cool, then peel (skin should slip of easily).
- Heat oil in a large skillet over high heat. Add shallots and garlic and sauté until softened.
- Add prawns, tomatoes, tarragon, parsley and wine. Cook until prawns turn pink, about 5 minutes.
- Add artichokes and fava beans during the last 2 minutes to heat through.
- Season with lemon juice, salt and pepper to taste.
- Serve with steamed basmati rice or pasta.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com