Enjoy this recipe for Grilled Saffron Shrimp, Fresh Tomato Concasse, Fava Beans, and Serrano Ham from Executive Chef John Reis of Harrisburg Hilton and Towers.
Serves Two People
– Marinated shrimp
– 6 ea. u/10 shrimp peeled, head on
– 1 pinch saffron
– 4 oz. olive oil
– 1 garlic clove
– 2 oz. white wine
Combine and marinate for at least 2 hours
Fava Beans and Tomato Concassee
– 2 oz. olive oil
– 1 teaspoon garlic, minced
– 1 T diced onions
– 2 ea. plum tomato, peeled and diced
– 4 oz. white wine
– 1 teaspoon Italian parsley, minced
– 2 cups lima beans or fava beans
To medium sauté pan, add the oil and let it heat up. Add the garlic, onions and sauté for a few minutes. Add the tomatoes, lima beans and sauté for another 3 minutes. Add the wine, parsley salt and pepper to taste and simmer for a few minutes
Yield 1 cup
1 cup extra virgin olive oil
5 threads saffron
Combine ¼ cup oil and saffron in a small sauce pan. Heat slowly.
When saffron begins to color oil, add the remaining oil. Remove from heat: cool
While the beans are simmering, drain the shrimp from the marinade and place in a hot well greased grill and grill for about 2 minutes. Turn over and grill for another 2 minutes or until the shrimp are a nice pinkish color.
Place the bean mixture in center of plate, arrange 3 shrimp over the beans, drizzle the oil around and place a sliver of Serrano ham and Manchego cheese on top and enjoy with a glass of Sauvignon Blanc.