Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
Today 73 years ago Italy gave to Greece an ultimatum asking for unconditional surrender. The, back then, Prime Minister of Greece John Metaxas (a dictator nonetheless) responded “NO” and with this little word my country has entered the 2nd World War.
Greeks fought against the Italian Phashism with great courage and braveness. In fact not only did we manage to push them back, but also we managed to regain territories that were lost many years ago. And then Germany came to their rescue and the war became unequal. But still Greeks f0ught with every power in their hands and managed to hold for quite some time. Later on, Hitler put the blame on Mussolini’s incompetence to Greece for his own subsequent catastrophe.
Winston Churchill the Prime Minister of UK back then said: “Hence we will not say that Greeks fight like heroes, but that heroes fight like Greeks!”
Greece was under German occupation from April 1941 till October 1944. Over 300,000 civilians died in Athens alone from starvation, tens of thousands more died because of reprisals by Nazis and collaborators, and the country’s economy was ruined.
Greece is the only country that celebrates not the end of war but its beginning. Οctober 28th is a National Holiday. Students from many schools, including my son, parade in Athens and the other big cities of the country. In Thessaloniki the co-capital a huge military parade takes place in front of the President.
To celebrate I made these delicious Shrimps with Fava. I made them three months ago as a guest post for Uru’s blog Go Bake Yourself, but they were so good that I made them again this weekend.
Santorini is very famous for its black sand beaches, its sunset, which is one of the most beautiful and romantic in the world and its picturesque scenery. Another two things Santorini produces and they are unique are its fava and its wines. Because of its volcanic soil these produce have an extraordinary and particular taste. Fava Santorinis should not be confused with fava beans. This one is dried, husked and crushed cotyledons of the plant Lathyrus clymenum (“pea” plant), yellowish in color, shaped like flattened disks, approximately 2 mm in diameter. They have unique high protein and significant carbohydrate content.
Fava Santorinis here in Greece is eaten either alone or with chopped onion and olive oil. I thought of marrying the somewhat plain fava puree with the bursting flavors of shrimps. I cooked them with onions, peppers and sweet wine and let me tell you, it was a big hit among my family.
Santorini Fava with Shrimps
Ingredients
For the Fava Santorinis
2 cups Fava
9 cups water
1 onion
1 garlic clove
Salt and pepper
For the Shrimps
400 gr. / 14 oz. shrimps
1 green bell pepper, sliced
2 red bell peppers (I used Florina peppers which are sweet), sliced
1 onion, sliced
1 garlic clove, minced
1 tomato, mushed to become puree
1 tbsp sugar
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
Salt and pepper
½ cup sweet wine
3 tbsp olive oil
Instructions
For the Fava Santorinis
In a deep pot place the fava along with the water, the whole onion, whole garlic clove, salt and pepper in medium/high heat and bring to boil.
When it starts to boil, reduce heat to medium/low and simmer until the fava becomes mushy with crumbles.
Remove from fire and either in the multi or with a hand mixer mush it and make it a puree.
For the Shrimps
While the fava is cooked let us make the shrimps.
In a pan in medium heat add the 3 tbsp of olive oil.
Add the onions and peppers and sauté for 4 minutes.
Reduce the heat to medium low and let the onions and peppers caramelize.
This should take about 20 minutes.
Increase the heat to medium high and add the garlic sauté for a minute and then pour the wine.
Sauté until it remains half of the quantity of the wine and then pour the tomato, the herbs, sugar, salt and pepper and shrimps.
Cook for 5 minutes and then remove from fire.
Serve the fava and above it the shrimps pouring on top some of the sauce.
- 2 cups Fava
- 9 cups water
- 1 onion
- 1 garlic clove
- Salt and pepper
- 400 gr. / 14 oz. shrimps
- 1 green bell pepper, sliced
- 2 red bell peppers (I used Florina peppers which are sweet), sliced
- 1 onion, sliced
- 1 garlic clove, minced
- 1 tomato, mushed to become puree
- 1 tbsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and pepper
- ½ cup sweet wine
- 3 tbsp olive oil
- In a deep pot place the fava along with the water, the whole onion, whole garlic clove, salt and pepper in medium/high heat and bring to boil.
- When it starts to boil, reduce heat to medium/low and simmer until the fava becomes mushy with crumbles.
- Remove from fire and either in the multi or with a hand mixer mush it and make it a puree.
- While the fava is cooked let us make the shrimps.
- In a pan in medium heat add the 3 tbsp of olive oil.
- Add the onions and peppers and sauté for 4 minutes.
- Reduce the heat to medium low and let the onions and peppers caramelize.
- This should take about 20 minutes.
- Increase the heat to medium high and add the garlic sauté for a minute and then pour the wine.
- Sauté until it remains half of the quantity of the wine and then pour the tomato, the herbs, sugar, salt and pepper and shrimps.
- Cook for 5 minutes and then remove from fire.
- Serve the fava and above it the shrimps pouring on top some of the sauce.
- 2 φλ. φάβα
- 9 φλ. νερό
- 1 κρεμμύδι
- 1 σκελίδα σκόρδο
- Αλάτι και πιπέρι
- 400 γρ. γαρίδες
- 1 πράσινη πιπεριά, κομμένη σε φέτες
- 2 κόκκινες πιπεριές (χρησιμοποίησα πιπεριά Φλωρίνης), κομμένη σε φέτες
- 1 κρεμμύδι, κομμένο σε φέτες
- 1 σκελίδα σκόρδο, τριμμένο
- 1 ντομάτα, τριμμένη
- 1 κ.σ. ζάχαρη
- 1 κ.γ. ρίγανη
- 1 κ.γ. βασιλικό
- ½ κ.γ. θυμάρι
- Αλάτι και πιπέρι
- ½ φλ. γλυκό κρασί
- 3 κ.σ. ελαιόλαδο
- Σε μία κατσαρόλα βάλτε τη φάβα μαζί με το νερό, το ολόκληρο κρεμμύδι, τη σκελίδα σκόρδο, το αλάτι και το πιπέρι σε μέτρια/υψηλή θερμότητα και βάλτε τα να βράσουν.
- Όταν αρχίσει να βράζει, μειώστε τη θερμοκρασία στο μέτριο και σιγοβράστε μέχρι η φάβα να μαλακώσει και να χυλώσει.
- Βγάλτε από τη φωτιά και είτε στο μπλέντερ ή με ράβδο, κάντε τη πουρέ.
- Όσο μαγειρεύεται η φάβα κάντε τις γαρίδες.
- Σε ένα τηγάνι σε μέτρια φωτιά, προσθέστε τις 3 κουταλιές της σούπας ελαιόλαδο.
- Προσθέστε τα κρεμμύδια και τις πιπεριές και σωτάρετε για 4 λεπτά.
- Μειώστε τη θερμότητα σε μεσαία, χαμηλή και αφήστε τα κρεμμύδια και τις πιπεριές να καραμελώσουν.
- Αυτό θα πρέπει να πάρει περίπου 20 λεπτά.
- Δυναμώστε τη φωτιά σε μεσαία υψηλή και προσθέστε το σκόρδο.
- Σωτάρετε για ένα λεπτό και στη συνέχεια ρίξτε το κρασί.
- Σωτάρετε μέχρι να μείνει η μισή ποσότητα του κρασιού και στη συνέχεια ρίξτε την ντομάτα, τα μυρωδικά, τη ζάχαρη, το αλάτι και το πιπέρι και τις γαρίδες.
- Μαγειρέψτε για 5 λεπτά και στη συνέχεια αποσύρετε από τη φωτιά.
- Βάλτε σε ένα πιάτο τη φάβα και πάνω από αυτή τις γαρίδες και λίγη από τη σάλτσα.
