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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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According to the Seafood Watch program, wild-caught shrimp from Oregon and British Columbia are best to buy. Avoid imported farmed or trawl-caught species. Ingredients:
1/2 cup fava beans, peeled and shelled |
1/2 pound unpeeled, large fresh shrimp |
1/4 cup unsalted butter, divided |
1 cup chopped chanterelle or cremini mushrooms |
1/2 cup fresh white corn kernels |
2 tablespoons dry white wine |
1 tablespoon chopped fresh parsley |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Arrange beans in a steamer basket over boiling water. Cover and steam 3 minutes. Plunge beans into ice water to stop cooking process. Drain and set aside.
2. Peel and devein shrimp; coarsely chop into pieces.
3. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat just until butter starts to brown. Add shrimp; sauté 1 minute or until shrimp turn pink. Add beans, mushrooms, and corn; sauté 2 minutes, stirring occasionally. Stir in wine, and cook 1 minute. Whisk in remaining 2 tablespoons butter, stirring just until butter melts. Stir in parsley, salt, and pepper.
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