Antipasti beans with prawns
easy
30 mins
30 mins
Ingredients
- 1 pack of (300 g) frozen broad beans
- 7-10 Tbsp Salt
- 1 can(s) (425 ml) Italian white beans
- 5 Garlic cloves
- 1 Cup of shrimps in brine (total weight 350 g, drained weight 200 g)
- 1/2 bunch flat leaf parsley
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp freshly ground white pepper
- 1 untreated lemon
- 25 g Butter
Directions
- 1
Place the broad beans in boiling salted water without defrosting and cook for about 20 minutes. Pour white beans onto a sieve, rinse with cold water and drain well. Peel garlic and cut into slices. Pour shrimps on a sieve and drain well. Wash parsley, dab dry and cut into strips. Pour the broad beans onto a sieve and drain well.
- 2
Heat the oil in a frying pan and fry 2/3 of the garlic in it. Add the broad beans and white beans and fry for 3-4 minutes while turning. Then season with salt and pepper and add strips of parsley. In the meantime, wash the lemon thoroughly and cut it into slices. Melt the butter in a small pan, fry the remaining garlic and lemon slices in it and toss the shrimps briefly in it. Mix into the bean and serve in a bowl
- 3
Per portion (with 6 persons) approx. 1380 kJ/ 330 kcal. E 21 g/ F 13 g/ KH 28 g
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