Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Kate Washington
Recipe by Cooking Light June 2007

Gallery

Credit: Jeff Kauck; Styling: Andrea Kuhn

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Prepare grill.

  • 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.

  • 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.

  • Place 1 radicchio leaf on each of 4 salad plates; spoon 1 cup shrimp mixture into each leaf.

Nutrition Facts

378 calories; calories from fat 23%; fat 9.6g; saturated fat 1.5g; mono fat 5.4g; poly fat 1.8g; protein 38g; carbohydrates 35.4g; fiber 14.3g; cholesterol 172mg; iron 6.8mg; sodium 474mg; calcium 125mg.
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