Shrimp and Favas with Thyme

Name: Shrimp and Favas with Thyme
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; About 2 ounces firm, salty ham (such as Smithfield or prosciutto), cut into tiny dice (about ⅓ cup); About 2 ounces firm, salty ham (such as Smithfield or prosciutto), cut into tiny dice (about ⅓ cup); About 2 ounces firm, salty ham (such as Smithfield or prosciutto), cut into tiny dice (about ⅓ cup); About 2 ounces firm, salty ham (such as Smithfield or prosciutto), cut into tiny dice (about ⅓ cup); ¼ teaspoon minced garlic; ¾ pound medium shrimp, shelled (or about 10 ounces shelled shrimp); 1 pound fava beans, pods and shells removed (see Preparation); 1 pound fava beans, pods and shells removed (see Preparation); 1 teaspoon minced fresh thyme; Pepper and salt; Pepper and salt

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Pink shrimp with apple-green fava, briny-sweet and herbal-bitter, make an earthy yet sophisticated pair. If you cannot find fresh thyme, many other herbs will be equally delicious: savory, sage, oregano, or marjoram.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
About 2

Main course
Gluten-free

Method

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 1-2 minutes, or until shrimp are just cooked through and juices exude slightly. Serve at once.