October 01, 2019
1 lb Santorini fava (yellow split peas) or green split peas
1 onion chopped
8-10 cups of water
1 lb shrimp peeled and deveined
1 teaspoon Sparoza's Cooking Blend with Lemon Zest
1/3 cup coarsely chopped Tragano Greek Organics Sea Fennel
Some leaves of Tragano Greek Organics Sea Fennel to garnish
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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