Fava Bean And Grilled Shrimp Salad In Radicchio Cups Recipes

FAVA BEAN AND GRILLED SHRIMP SALAD IN RADICCHIO CUPS

Steps:

• 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.
• Prepare grill.
• Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 tsp oil.
• Sprinkle shrimp evenly with 1/4 tsp salt and 1/8 tsp pepper.
• Place skewers on a grill rack coated with cooking spray and grill 1 1/2 minutes on each side or until shrimp are done.
• Cool slightly and remove shrimp from skewers. Add shrimp to beans.
• Combine remaining 5 tsp oil, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, lemon juice and garlic in a small bowl, stirring with a whisk.
• Drizzle juice mixture over shrimp mixture and toss to coat. Stir in parsley.
• Place 1 radicchio leaf on each of 4 salad plates and spoon 1 cup shrimp mixture into each leaf.

GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Prepare a grill for medium heat.
• Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
• Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
• Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
• Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.

SHRIMP AND FAVA BEANS

Steps:

• Set a large pot on the stove. Put in 1 gallon water and 1 cup kosher salt. Bring to a boil. Ready a large bowl of ice water.
• Tear open the fava pods and remove the beans, discarding the outer pods. Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.
• Place the butter and the shrimp in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the shrimp, stirring frequently. Remove with a slotted spoon when the shrimp are pink and slightly curled. Set aside.
• Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the shrimp to the pan and toss to combine. Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.