Wednesday, May 19, 2010

Pea, fava bean, and shrimp salad with mint, chives, parsley, and lemon.

This is more or less a reproduction of one of the dishes we had at the Purple Pig a couple weeks know a restaurant is good when it inspires you to go home and recreate everything you ordered.

~ 20 Shrimp, peeled and deveined
~ 2 cups of peas (fresh if possible)
~1 cup of fava beans
2 Tbsp Mint, chiffonade
1 T Parsley, finely chopped
1 T Chives, finely chopped
Zest and juice from 2 lemons
Olive oil.

Steam the shrimp for about 3 to 4 minutes. Shell the fava beans and steam for about 2 to 3 minutes. After steaming the fava beans, they will be much easier to remove from their skins and perfectly cooked for this recipe. If you are using frozen peas, just thaw them out in some water. If you are able to get your hands on fresh, English peas, boil them in salted water for a little over a minute and then cool them down in an ice bath. You still want the peas to have a bit of a bite to them. Toss together all of the ingredients and season to taste with salt. This should be a very acidic dish, so add more lemon if necessary. The lemon will cause all the nice green stuff to discolor over time, so you don't want to assemble this more than an hour or two before serving. You should serve it cold, so give it around 30 minutes in the fridge before serving.

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