Pink shrimp look beautiful next to pale green fava beans in this recipe adapted from Elizabeth Schneider’s Uncommon Fruits and Vegetables
INGREDIENTS:
1 Tbs. olive oil 1 Tbs. butter About 2 ounces firm, salty ham such as prosciutto, cut into tiny dice (about 1/3 cup) 1 stock green garlic, chopped 1 pound shrimp, shelled 1 pound fresh, shelled fava beans 1 tsp. minced fresh thyme Salt and pepper, to tasteMETHOD:
Heat oil and butter in skillet over moderate heat. Add ham and garlic and toss for a minute. Add shrimp, favas and thyme, and toss just until shrimp become pink.
Sprinkle with pepper and salt. Cover pan and cook on lowest heat possible for 1 to 2 minutes, or until shrimp are just cooked through and juices exude slightly. Serve immediately.
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