Being someone who is more attracted to meat than healthy stuff, I have never purposely eaten fava beans. When I say purposely I mean that I have probably had them before at some place where they shoved them into a pasta or something, but I have never gone out of my way to purchase them and prepare them. Mostly because to me they look like giant green beans, and green beans are just not that great. So I just assumed fava beans would be not that great either. I was wrong. My first experience tasting a fava bean was much like this (one of my all time favorite scenes in Friend BTW). At first peeling the fava beans is kind of cool kind of gross. I really couldn’t decide which one it was more. The little beans to me look like spider fetus sacks or something. This is probably a personal reaction and no one else will probably feel that same way. Anyway, once you put it in your mouth its surprising because it is actually a lot sweeter and smoother than other beans. The flavor is kind of rich and refreshing. So this Favetta Crostinis topped with Smoky Sauteed Shrimp we have going on is my new favorite snack / appetizer. The colors are so pretty together right!?! The green of the fava and the pink of the shrimp. I think it’s so pretty. I hope you all will give this a chance!
Favetta Crostinis topped with Smoky Sautéed Shrimp
Serves 5 to 7
1 lb. fava beans (in pods)
2 garlic cloves, peeled and roughly chopped
3 tablespoons shelled pistachios, toasted and lightly crushed
¼-1/3cup extra virgin olive oil
3 tablespoons grated Parmesan
salt and pepper to taste
zest of 1 lemon
1/2 lb. shrimp, peeled and cleaned with tails intact
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 tablespoon cumin
1 teaspoon smoked paprika
1/2 teaspoon crushed red chili flakes
juice of 1/2 lemon
salt and pepper to taste
1 sourdough baguette, thinly sliced and grilled
1. Preheat grill to 350°. (if using grill pan, preheat over medium-high heat)
2. Place fava pods onto heated grill or grill pan and char, about 4 to 5 minutes on each side.
3. Allow pods to cool then peel to remove the beans. (rinse beans if needed)
4. Place beans, garlic and pistachios into a food processor and pulse 4 to 5 times before turning on completely. With the motor running, slowing drizzle oil into the pureed mixture. Once desired consistency has been reached fold in parmesan and lemon zest. Season with salt and pepper and stir. Set aside until ready to use.
5. For shrimp: Place shrimp in a bowl and add remaining ingredients. Toss together until fully combined. Season with salt and pepper. Heat grill back to medium-high and sauté shrimp on each side for 3 to 4 minutes. Remove from grill and allow to cool.
6. To assemble: Top each piece of crostini with some favetta spread and finish with a shrimp. Enjoy!