Shrimp With Fava Beans, Garlic And Pearl Onions

by Chef Chris McDonald

Introduction by James Chatto:
“After the long Canadian winter,” says Chris McDonald, “June’s early overachievers—beans, asparagus, strawberries—signal that it’s finally time to return outdoors. The long hot days bring on the early crops as we rush to reconnect with fresh local flavours and the long-awaited culinary and social rituals of our gardens.” In 2006, Chris McDonald closed his renowned fine-dining restaurant, Avalon, and opened Cava, a far more relaxed enterprise. His menu features tapas-sized dishes which show the influence of the years he spent in Europe and Mexico – delectably adventurous combinations of ingredients full of rich, strong flavours.

To peel fava beans, strip the bean pod and remove little beans. Bring large pot of water to boil and add beans. Boil for 1 minute, drain and refresh with cold water. Push fresh beans out of the tough outer skins and reserve.

1 lb (500 g) large shrimp
2 cups chicken stock
12 medium red pearl onions, peeled
2 lb (1 kg) fresh fava beans, shucked and peeled
1 tbsp finely chopped garlic
2 tbsp olive oil
Salt and freshly ground pepper
2 plum tomatoes, peeled, seeded and diced
2 tbsp chopped summer savory
1/3 cup white wine
2 tbsp butter

Peel and de-vein shrimp, reserving shrimp shells. Heat a dry skillet over medium high heat. Add shrimp shells and toast for 2 minutes or until pink and fragrant. Reserve.

Bring stock to a boil over medium high heat. Add onions and simmer for 5 minutes or until tender. Strain onions from stock, add fava beans and blanch for 30 seconds or until tender. Remove fava beans from stock.

Add 1/2 of garlic to stock. Add reserved shrimp shells and let infuse for 10 minutes off the heat. Strain the liquid and reduce by half to 1 cup.

Toss shrimp in bowl with olive oil, salt and pepper and remaining garlic. Heat a heavy cast iron skillet over high heat.

Add shrimp, tomato, fava beans, onions, and savory. Cook for 1 minute or until shrimp are pink and just cooked through.

Add reduced stock, wine and butter and bring to boil.

Season with salt and pepper to taste.

Serve bubbling hot with crusty bread.