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