SEA & MOUNTAIN SKEWERS PRAWNS, HAM & MUSHROOMS, BURNT LEEKS & CREAMY BEANS
“Right the way across the Mediterranean, foods from the sea and mountains collide in truly beautiful ways. And, even more fascinatingly, the friendship between prawns and mushrooms here is divine.”
SERVES 2
TOTAL 45 MINUTES
medium leeks 2 large raw shell-on king prawns 8 mixed mushrooms 160 g
Pata Negra or quality Spanish ham 40 g jar of white beans 1 x 700 g
1 Preheat the oven to 180°C. 2 Place the whole leeks straight on to the bars of the oven for 40 minutes, or until blackened.
3 Meanwhile, remove the prawn heads. squashing the juices into a small bowl (sounds gross, but trust me!). Peel away the shells, leaving the tails on, then devein and put aside. 4 Place the prawn shells and heads into a smalI non-stick pan with 4 tablespoons of olive oil. Cook for 10 minutes on a medium heat, squashing and turning regularly, to create a prawn oil, then discard the shells and heads. 5 Meanwhile, finely slice any larger mushrooms and tear the Pata Negra into small pieces (if needed), then carefully divide and thread the prawns, mushrooms and Pata Negra between 4 skewers (I sometimes like to use long woody rosemary sprigs), not packing them too tightly together. 6 Strip off and discard the outer leaves from the leeks, then finely chop the rest and place in a medium non-stick frying pan with the beans (juices and all) and the reserved prawn juices. Bring to a simmer, then season to perfection with sea salt and 1 tablespoon of red wine vinegar, adding a splash of water to loosen, if needed. 7 Cook the skewers in a large non-stick frying pan on a medium-high heat (or on a barbeque) with a drizzle of olive oil for 5 minutes, or until golden and just cooked through, turning occasionally and lightly pressing down with a spatula. 8 Spoon the beans onto a warm serving platter, then place the skewers on top and drizzle with the prawn oil to serve.
Energy 589 kcal, Fat 31.4 g, Sat Fat
5.5 g, Protein 36.6 g, Carbs 40.1.g, Sugars 5.3 g, Salt 1.2 g Fibre 13.3 g