In line with our peach and lime color palette for the summer Supper Club, this shrimp and fava dish is healthy and hearty. Find favas at your farmers market or nearest Whole Foods - they're darling and add color and a layer of richness to any salad or side. Grilled shrimp add some meat to the menu, though you can keep this dish vegetarian and utilize grilled asparagus or artichoke hearts instead.
Scroll for instructions. Photos by Emily Frazier.
Makes 4 servings
1 pound fresh fava beans, shelled
1 pound grilled shrimp, tails on and deveined
1 bunch microgreens
Olive oil
1 teaspoon chili oil or sriracha (if desired)
Salt + pepper
1. Heat a saucepan over medium-high heat. Sprinkle shrimp generously with salt. Sear each side for 2 minutes, or until cooked through. Remove from heat.
2. Meanwhile, bring small pot of salted water to a boil. Prepare a small ice bath next to the stove. Add favas and blanch until bright green, approx. 2 minutes. Immediately place in ice bath; then drain.
3. In a serving bowl, toss favas with chili oil, salt and pepper. Top with grilled shrimp and microgreens. Drizzle lightly with olive oil. Add more pepper, if needed. Serve at room temperature.
