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Santorini Fava with Lemon Herb-Seared Shrimp and Sea Fennel

3 min read

Santorini Fava with Lemon Herb-Seared Shrimp and Sea Fennel

It’s a short post this week, as I can’t believe the holiday gifting rush is already starting!  But I did want to share a delicious appetizer that I made a couple of weeks ago for some very demanding guests (they were the ones that got to enjoy my squid and squid ink couscous dinner that I shared last week!).  This first course was inspired by a dish I’d had in Greece over the summer - there they used Santorini fava but since we don’t have those yellow split peas, I decided to try it with our traditional American green peas.  I seared some shrimp with a dusting of Sparoza’s Herbs & Lemon Zest cooking blend to top it off and then garnished each dish with Tragano Greek Organics’ Sea Fennel.  This briny plant has become my go-to garnish these days - I just love the surprising flavor and texture and that element of unknown when people ask me just what it is.  They usually expect parsley or maybe a sprig of rosemary but this unique plant is always a conversation starter. I hope that you enjoy these recipe ideas - let me know in the comments below if you give these Mediterranean dishes a try!

Ingredients for Santorini Fava with shrimp & sea fennel

1 lb Santorini fava (yellow split peas) or green split peas

1/2 cup Tragano Greek Organics Extra Virgin Olive Oil

1 onion chopped

8-10 cups of water


1 lb shrimp peeled and deveined

1 teaspoon Sparoza's Cooking Blend with Lemon Zest

6-8 scallions

1/3 cup coarsely chopped Tragano Greek Organics Sea Fennel

Some leaves of Tragano Greek Organics Sea Fennel to garnish

Make the Santorini Fava with shrimp & sea fennel

Wash thoroughly in a colander the split peas with cold water. In a big enough pot, add the fava, and the water and bring to a boil. Lower to medium and let the split peas cook for about 35-40 minutes. If there is any foam forming discard it with a spoon.

Heat the olive oil in a pan and lightly sauté the onion until soft. Add it to the slowly simmering fava, add some salt and pepper and let it simmer for another hour.  Stir occasionally and add more water if needed.

When the fava is fully cooked, you should be left with a thick mixture which you can purée in a blender for a smoother texture.

Pour the mixture into small molds, or bowls, cover with wrap paper and put in the refrigerator. The fava will become thicker when cold and you can prepare it the previous day.

When ready to use, sprinkle the shrimp with the Sparoza cooking blend, add some olive oil in a pan and sear them for about 2 minutes each side. 

At the time of serving, top the fava with the scallions and chopped sea fennel mixture, place 3-4 shrimp and garnish with leaves of sea fennel.

Traditionally, when ready you sprinkle fava with the scallions, parsley and fresh lemon juice and enjoy hot or cold.

You can also keep the fava in a container in the fridge and use as much as you need as a side dish, just add some scallions, lemon juice and herbs of your liking (we love sea fennel) and enjoy!

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