Pan cooked giant prawns with mangetouts, peas and butter beans

Name: Pan cooked giant prawns with mangetouts, peas and butter beans
Cuisine: European, Mediterranean
Ingredients: SERVES 4 olive oil; 12 large prawns, peeled and butterflied; 1-2 fresh red chillies, finely sliced; a bunch of spring onions, trimmed and finely sliced 4 large handfuls of mangetouts; 2 large handfuls of podded peas; 2 x 410g tins of butter beans or cannellini beans; 500g/116 202 ripe mixed tomatoes, chopped sea salt and freshly ground black pepper a large handful of fresh flat-leaf parsley juice of 1-2 lemons

1 step

Updated at: Thu, 17 Aug 2023 03:47:49 GMT

Ingredients

4 servings

4olive oil

SERVES

12prawns

large, peeled and butterflied

1fresh red chillies

finely sliced

spring onions

trimmed and finely sliced

4 handfulsmangetouts

large

2 handfulspeas

podded

2 x 410gbutter beans

or cannellini beans

500gmixed tomatoes

Instructions

Step 1

Get yourself a large paella or casserole pan, wok or sturdy roasting tin. Put it on the hob and get it nice and hot. Pour in 3 or 4 tablespoons of olive oil, let it heat up and immediately add your prawns. Allow them to colour on one side and then turn them over, sprinkling them first with the chilli, then with the spring onions. Add the mangetouts and peas to the pan, give it a shake, then add a splash of water, put a lid (or some tinfoil) on top and let everything steam for a minute. Remove the lid (or tinfoil and add the butter beans and tomatoes. Give it all a stir, simmer for a couple of minutes until softened, then correct the seasoning, throw in your chopped parsley and add lemon juice to taste. Serve in the middle of the table - wonderful with rice, couscous or simply on bits of grilled bread.