Jun 062012

A friend was nice enough to bring a big bag of fava beans over from his garden one weekend, and I just couldn’t wait to cook them up! (By the way, my friends are so awesome for always bringing me fun ingredients or sending me new recipes. I just had to note that.)

Anyway, FAVA BEANS! These tasty things are great and also a very nutrient-rich legume, might I add. Fava Beans are high in fiber and protein as well. So of course I made it a point to add butter to this recipe. And shrimp!

This recipe is incredibly simple to make but so tasty. Fava beans are a little more work because you actually have to shell them twice but it’s such a great variation to your everyday meals. Well worth it if you ask me. Plus, you don’t need to get really fancy with fava beans. They are tasty as-is! My housemates and I ate a bunch of them raw all weekend (not sure if this is normal or not but they were delicious!).

Shelling fava beans. Round 1.

You can find fava beans in your local grocery store or farmers market, and you can cook them a bunch of different ways. This meal was simply, quick, and very light. I can’t wait to get my hands on some more fava beans and experiment with them more! If anyone has a good fava bean recipe, send it on over!

Sauteed shrimp and Fava Beans Recipe

  • 2 cup fava beans, shelled and partially blanched*
  • 10-15 shrimp, peeled and deveined
  • 1-2 tablespoon butter
  • 2 cloves of garlic, finely minced
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly cracked pepper

In a saucepan over medium heat, melt the butter. Then add the garlic and red pepper flakes and stir until well incorporated. Add the shrimp, and then after about a minute add the fava beans. Sautee for about another 5-7 minutes or until the shrimp is cooked through and the beans are starting to get tender. Then sprinkle with some salt and pepper to taste. Serve immediately.

*To shell the fava beans, remove them from the pod while bringing a pot of water to boil. Once the water is boiling add the beans and cook for a couple of minutes (until the skin on the beans start to look a little wrinkly <–technical cooking term right there). Then drain the water and run the beans under cold (or iced) water so they stop cooking. Take your nail or a knife and pierce a hole at the end of each bean and then squeeze the other end with your fingertips so the bean on the inside pops out. It’s ok if the beans split in half.

This recipe serves 2 people as a light meal or side dish. Please feel free to double for a bigger group or half for a single serving!

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  5 Responses to “Sautéed Fava Beans and Shrimp”

  1. These photos are mouth-watering! This looks like such a perfect spring meal (apparently it’s summer, but in wet London, it feels more like spring). Thanks for sharing!

  2. After reading this post I know I need to adventure with food more. I will not go near a fava bean due to its size for one (looks like one of those horse pills you take when ill) and two does it have any flavor. Looks like a simple recipe to adventure with fava beans – wish me luck – ha! Have a Great Day:)

  3. I love fava beans I just have two comments – one: you can eat them raw and you don’t have to peal them twice if you don’t want to (I am assuming you only pealed them once to eat them raw). I really enjoy the double texture of the cooked fava beans that are still in their skin. two: replace them for garbanzos in humus – it is soo good.

    • Clauida, you are amazing! Glad I’m not a weirdo for eating them raw (and yes, I only shelled them once when eating them raw), and I’m definitely going to try to make hummus with them! Can’t wait to try cooking with their second shell still on too! OHH, I’m excited. Thanks again!

  4. Excellent! I made a version of this today after digging through the freezer and realizing I had only fava beans and frozen shrimp with which to cook. It worked well with the frozen version of both and substituting merken for the red pepper flakes and olive oil for butter. Thanks for making my meager lunch that much better!

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