Fava Bean and Grilled Shrimp Salad in Radicchio Cups

Photo: Jeff Kauck; Styling: Andrea Kuhn

Removing the skins from fresh-shelled favas is a necessary task that's worth the effort. The prepared beans have a firm texture and a nutty flavor.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 23%
  • Fat: 9.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 38g
  • Carbohydrate: 35.4g
  • Fiber: 14.3g
  • Cholesterol: 172mg
  • Iron: 6.8mg
  • Sodium: 474mg
  • Calcium: 125mg

Ingredients

  • 1 1/2 cups shelled fava beans (about 2 pounds unshelled)
  • 1 pound peeled and deveined medium shrimp
  • 2 tablespoons extravirgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 radicchio leaves

Preparation

  1. Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Place beans in a large bowl; set aside.
  2. Prepare grill.
  3. Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 teaspoon oil. Sprinkle shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until shrimp are done. Cool slightly; remove shrimp from skewers. Add shrimp to beans.
  4. Combine remaining 5 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, juice, and garlic in a small bowl, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss to coat. Stir in parsley.
  5. Place 1 radicchio leaf on each of 4 salad plates; spoon 1 cup shrimp mixture into each leaf.
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