Shrimp And Fava Beans Food

PASTA WITH FAVAS, SHRIMP, AND FRESH CHILE

Steps:

• Prepare an ice-water bath. Remove favas from outer pods and cook in a pot of salted boiling water until they float, 1 to 2 minutes. Transfer to ice-water bath; drain. Pinch tops of favas and squeeze out bright-green beans; you should have about 1 1/4 cups. (Blanched beans can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months.)
• Cook pasta in a large pot of salted boiling water until al dente, about 2 minutes for fresh, 8 to 10 minutes for dried. Reserve 1 cup pasta water, then drain.
• Meanwhile, in a large straight-sided skillet, heat pancetta with 1 tablespoon oil over medium. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add fava beans and stir to coat; season with salt and pepper. Remove from heat; using a slotted spoon, transfer pancetta and beans to a bowl.
• Return skillet to medium-high heat and swirl in remaining 2 tablespoons oil. Add garlic and cook until just fragrant, about 30 seconds. Add shrimp and cook, flipping once, until garlic is golden and shrimp curl and just turn opaque, about 2 minutes (they will continue to cook as they mix with the hot pasta).
• Stir in sliced chile and fava-pancetta mixture. Add cooked pasta and 1/4 cup reserved pasta water to skillet and cook, stirring vigorously, 1 to 2 minutes. Remove from heat; add more pasta water, a spoonful at a time, and drizzle in a bit more oil if needed to create a silky sauce. Squeeze lemon over top and season to taste; serve immediately.

PAELLA WITH SHRIMP AND FAVA BEANS

Steps:

• Peel and devein shrimp. Reserve shells.
• Make the shrimp broth: in a medium-size pot put the shrimp shells, sliced onion, sliced garlic, bay leaf, thyme sprig and 1 teaspoon salt. Add 7 cups water and bring to a gentle simmer. Cook for about 30 minutes, then strain. Taste and adjust for salt; the broth needs to be well seasoned. Yield should be about 5 cups. Reheat just before using.
• Rinse the shrimp briefly in a bowl of cool lightly salted water, blot the shrimp with paper towels and put in a bowl with 1 tablespoon olive oil, the minced garlic, 1/2 teaspoon pimentón, and a little salt. Mix well to coat with seasonings and let marinate at least 15 minutes or up to 1 hour.
• Heat the oven to 375 degrees. In a 14-inch paella pan, earthenware cazuela or cast-iron skillet, add 5 tablespoons olive oil over medium heat. Add the shrimp in one layer and cook very briefly, about 30 seconds per side. Remove shrimp and set aside. Add the diced onion and chorizo to the pan along with a pinch of salt. Let the mixture cook in the oil, stirring frequently, until well softened and barely colored, about 15 minutes. Add the saffron and remaining 1/2 teaspoon pimentón and cook for a few minutes more.
• Add the rice and raise the heat to medium high. Stir well to coat with the onion mixture. Add the fava beans and season with salt and pepper. Add 4 1/2 cups hot shrimp broth and bring to a brisk simmer, stirring once or twice only to distribute the fava beans. Taste broth and adjust seasoning if necessary. Simmer, uncovered, until most of the broth has been absorbed, about 10 minutes. Turn off the heat and arrange the par-cooked shrimp over the surface in one layer.
• Place the pan on the middle rack of the oven and bake for 10 minutes. Remove the pan from the oven and cover with a clean dish cloth. Let the rice rest for 10 minutes before serving. Serve with homemade garlic mayonnaise or aioli if desired.

FRESH FAVA BEAN AND SHRIMP RISOTTO

Steps:

• Prepare the fava beans, and set aside.
• Shell the shrimp and de-vein if necessary. Retain the shells. Salt the shrimp lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with five cups water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partially covered for 30 minutes. Strain and add to the chicken stock or water. Taste and add enough salt to make a well-seasoned broth. Bring to a simmer in a saucepan.
• Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion (or leek). Cook, stirring, until it softens, three to five minutes. Add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
• Stir in the wine, and cook, stirring, over medium heat. The wine should bubble but not too quickly. When it has just about evaporated, stir in a ladleful or two of the simmering stock, just enough to cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Continue to cook for 20 minutes, stirring not too fast and not too slowly, and adding more stock whenever the rice is almost dry.
• Taste a bit of the rice. It should be slightly al dente. Stir in more stock to cover, and add the favas and the shrimp. Cook, stirring, for another five to 10 minutes until the shrimp are pink and cooked through but still moist (this will depend on the size of the shrimp) and the favas are bright. Stir in the parsley and another small ladle of stock. Remove from the heat, add pepper, stir for a few seconds and serve.

SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD

Steps:

• Make dressing:
• In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
• Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
• Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
• Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
• In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.