British chef Jamie Oliver said: “This delicious seafood dish looks – and tastes – so impressive, but is super-speedy and simple to make.”
Ready in 15 minutes, you can have this tasty and healthy recipe in front of you in no time.
When you’re short-pressed for time, it can be tempting to put on frozen food, or order an expensive takeaway.
However, if you want to keep more money in your pocket and you want to nourish your body, Jamie Oliver’s pan-cooked prawns are the answer.
Turn around the food binge session at Christmas, and start the New Year with a delicious healthy menu.
Recipe
Serves: four
Ingredients:
- Olive oil
- 12 large Australian Green banana prawns, responsibly sourced
- One to two fresh chillies
- One bunch of spring onions
- Four large handfuls of snow peas
- 500g ripe tomatoes
- Two large handfuls of frozen peas
- Two x 410g tins of butter beans, or cannellini beans
- Sea salt
- Freshly ground black pepper
- Half bunch of fresh flat-leaf parsley
- One to two lemons
- Four slices of quality bread, such as sourdough or ciabatta
- (Optional: rice or couscous)
Method
1. Trim and finely slice the chilli and spring onions. Peel, devein and butterfly the prawns.
2. Get yourself a large paella pan, casserole pan, wok or sturdy roasting tin. Place over a medium-high heat and pour in three tablespoons of oil.
3. Once hot, add the prawns and cook for a few minutes to allow them to colour, then sprinkle over the sliced chilli and spring onions.
4. Add the snow peas and give the pan a good shake, then add a splash of water.
5. Pop a lid or some tin foil on top and let everything steam for one minute.
6. Place a griddle pan on a medium heat to warm up. Meanwhile, roughly chop the tomatoes.
7. Remove the lid (or foil) from the pan and add the peas and tomatoes, then drain and add the beans.
8. Stir everything together and simmer for one to two minutes, or until softened. Season to taste.
9. Pick and roughly chop the parsley leaves, discarding the stalks, then add to the pan with the juice from one lemon, adding a squeeze or two more, if needed.
10. Grill the bread on the hot griddle for one to two minutes on each side, or until nicely golden. Divide everything between four plates, then tuck in. Great served with rice or couscous.
