Shrimp Pancetta and Fava

Shrimp Pancetta and Fava

  • Servings: 4
  • Difficulty: difficult
  • Print

24 large whole Shrimp
160 grams smoked Pancetta in cubes
5 fresh sage leaves
1 tablespoon olive oil
juice of half a lemon
salt to taste

Fava Puree
fresh favas peeled
Shrimp Broth
salt and black pepper to taste

Shrimp Broth
1.5 lt cold water
Heads and shells of shrimp
1 tablespoon olive oil
1 carrot, stalk of celery, and small onion

Shell the shrimp and devein. Set the shells and heads aside. Place the cleaned shrimp in the refrigerator. Peal the carrot and the onion and then cut both in half. Clean the celery stalk. In a large pot add the shells and heads of the shrimp. Toast them over a high heat with the olive oil and the onion halves. Add the carrot and celery and then cover everything with cold water and bring to the boil then let it simmer for 30 minutes. When cooled strain the broth.
In another pot add the cleaned peeled favas and cover completely with the shrimp broth. Boil the favas until soft about 30 minutes and add the pepper and salt to taste. Puree everything until the mix is completely amalgamated.
Heat the saute pan and add the pancetta cubes and fry until golden and crispy and at this point add the sage leaves and cook till they are crispy too. Drain on a paper towel and set aside. In the same pan add the olive oil and then shrimp and cook till they turn pink. Don’t overcook the shrimp. They should not be tough, so maybe 1 minute. While the shrimp is cooking add salt and the pancetta and sage to the pan and stir to mix everything. Off the heat squeeze half a lemon over everything. Serve the shrimps over the creamy fava puree that has been warmed up.

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