Antipasti beans with prawns

For 5 people
  • 1 pack (300 g) frozen broad beans
  • Salt
  • 1 Can (s) (425 ml) Italian white bean kernels
  • 5 Garlic cloves
  • 1 Cup of shrimps in brine (total weight 350 g, drained weight 200 g)
  • 1/2 Bund smooth Parsley
  • 5 tbsp Olive oil
  • freshly ground white pepper
  • 1 untreated lemon
  • 25 g Butter
30 minutes
Thawed broad beans in boiling salted water and cook for about 20 minutes. Pour white beans on a sieve, rinse with cold water and drain well. Peel and slice the garlic. Pour the shrimp on a sieve and drain well. Wash the parsley, pat dry and cut into strips. Pour broad beans onto a sieve and drain well. Heat the oil in a pan, fry 2/3 of the garlic in it. Add broad beans and white beans, fry for 3-4 minutes, turning. Then season with salt and pepper and mix in the parsley strips. In the meantime, wash the lemon thoroughly and cut it into slices. Melt the butter in a small pan, sauté the remaining garlic and lemon wedges and toss the shrimp briefly. Mix under the beans and serve in a bowl
Per serving (for 6 people) approx. 1380 kJ / 330 kcal. E 21 g / F 13 g / KH 28 g


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