Photo: Marcus Nisson
Pesto is great for entertaining because you can make it up to a day in advance," says David Kinch, chef and owner of Manresa in Los Gatos, California. "It tastes even better as the flavors marry—and then all you have to do is cook the shrimp right before serving." If fresh fava beans are not available, look for frozen, or substitute edamame, starting with 1 cup shelled beans and skipping the step of blanching and peeling.
Serves 8
2 cups shelled fava beans (from about 3 pounds whole pods)
6 Tbsp. extra-virgin olive oil, divided
1 Tbsp. whole blanched almonds, lightly toasted
1 Tbsp. grated Parmesan
10 mint leaves (from about 2 stems)
1 garlic clove, minced
1 oil-packed anchovy (optional)
2 Tbsp. lemon juice (from 1 lemon)
1 1/2 tsp. kosher salt, divided
1/4 tsp. ground black pepper
32 large shrimp (about 2 pounds), peeled and deveined, tails left on
Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. Add fava beans to boiling water and cook for 30 seconds. Drain and transfer to ice water until chilled, then drain again. Peel fava beans, discarding their papery outer skins. (You should have about 1 cup.)
Transfer fava beans to a food processor. Add 4 Tbsp. oil, 3 Tbsp. water, almonds, Parmesan, mint, garlic and anchovy (if using) and pulse to make a chunky puree. Transfer to a medium bowl and stir in lemon juice, ½ tsp. salt and black pepper, adding a bit more water to thin out sauce, if you like. Add additional lemon juice or salt to taste, if needed.
Using 8 (8") skewers, thread 4 shrimp onto each skewer. Run a second parallel skewer through each set of shrimp to make them easy to turn. Season with remaining 1 tsp. salt.
In a large heavy skillet, heat 1 Tbsp. oil over medium heat. Working in batches, cook shrimp until golden, 1 to 2 minutes. Flip and continue to cook until golden and just cooked through, 1 to 2 minutes more. Transfer to a paper-towel-lined plate; repeat with remaining shrimp, adding remaining 1 Tbsp. oil to pan when needed. Spoon pesto on a platter, add shrimp and serve.
Serves 8
Ingredients
Directions
Total time: 1 hourBring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. Add fava beans to boiling water and cook for 30 seconds. Drain and transfer to ice water until chilled, then drain again. Peel fava beans, discarding their papery outer skins. (You should have about 1 cup.)
Transfer fava beans to a food processor. Add 4 Tbsp. oil, 3 Tbsp. water, almonds, Parmesan, mint, garlic and anchovy (if using) and pulse to make a chunky puree. Transfer to a medium bowl and stir in lemon juice, ½ tsp. salt and black pepper, adding a bit more water to thin out sauce, if you like. Add additional lemon juice or salt to taste, if needed.
Using 8 (8") skewers, thread 4 shrimp onto each skewer. Run a second parallel skewer through each set of shrimp to make them easy to turn. Season with remaining 1 tsp. salt.
In a large heavy skillet, heat 1 Tbsp. oil over medium heat. Working in batches, cook shrimp until golden, 1 to 2 minutes. Flip and continue to cook until golden and just cooked through, 1 to 2 minutes more. Transfer to a paper-towel-lined plate; repeat with remaining shrimp, adding remaining 1 Tbsp. oil to pan when needed. Spoon pesto on a platter, add shrimp and serve.
From the May 2015 issue of O, The Oprah Magazine
