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swirl and savor

Fava Bean and Shrimp Salad Paired with Donnafugata Anthilia

Beth Ribblett

This week's recipe for Fava Beans and Shrimp is one of many contributed by market shoppers for the new Crescent City Farmers Market Cookbook. In its dried form, the fava bean is blessed on St. Joseph’s Day and kept in the wallets of New Orleanians all year round to help “keep the money” there. Here, fresh fava beans are served with shrimp for a distinctly Sicilian-style New Orleans dish. I'm serving it with one of our favorite Sicilian whites, the Donnafugata Anthilia. See information on the wine below.

For more recipes using fresh local ingredients go to You can also order the wonderful Crescent City Farmers Market Cookbook there as well.


* 1 pound fresh fava beans
* 1/2 pound small green beans
* 1/2 pound medium shrimp, peeled
* 2 heads fennel
* 1/2 cup chicken broth
* 1/2 cup white wine
* 1/2 lemon
* 1 large tomato, finely diced (for garnish)
* Fennel fronds (for garnish)


* 1/4 cup fresh basil leaves
* 1/4 cup olive oil
* 2 tablespoons white wine vinegar
* 1 tablespoon capers
* 1 tablespoon lemon juice


Shell fava beans and discard the pods. Cook beans in boiling water until tender, then drain and place in an ice-water bath.

String the green beans if needed and cook in the same manner.

Poach shrimp in boiling water for 2 minutes, then drain and set aside.

Remove tops and any brown outside pieces from the fennel. Cut fennel into thin slices lengthwise. Place in a large pan with broth, wine, lemon, and enough water to barely cover. Bring to a boil, then reduce heat and simmer for about 15 minutes or until tender. Drain and set aside.

To prepare sauce: In blender container, combine basil, oil, vinegar, capers, and lemon juice. Blend until smooth.

To serve, divide fennel equally among four plates. Arrange shrimp and beans on top of fennel. Scatter diced tomato around the plates and then drizzle some of the dressing over each plate. Garnish with fennel fronds.

Serves 4 as salad, 2 as entreé

Serve with 2007 Donnafugata Anthilia

This cool Sicilian white is a store favorite made with indigenous varietals of composed of 50% Ansonica (Insolia) and 50% Catarratto, and has summer written all over it.

The nose is full of crisp peach and a hint of lemon. Sit on your porch and a few tasty sips will bring out really nice peach-apricot flavors with a crisp and tart finish that reminiscent a of a Granny Smith apple - a perfect accompaniment to this Sicilian inspired salad!

Anthilia is the name, given in the Roman period, to the city of Entella on the crest of the Rocca. Anthilia is also the name of a wine that is identified with the ancient territory where it originates. It is the first wine to have been conceived at Donnafugata and it remains today a special favorite with many fans, including me!