Prawns With Fava Beans Artichoke Tomato Garlic And Herbs Recipes

JUMBO PRAWNS WITH TOMATOES AND GARLIC

Steps:

• Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.
• Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through.
• Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans.

SHRIMP AND FAVA BEANS

Steps:

• Set a large pot on the stove. Put in 1 gallon water and 1 cup kosher salt. Bring to a boil. Ready a large bowl of ice water.
• Tear open the fava pods and remove the beans, discarding the outer pods. Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.
• Place the butter and the shrimp in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the shrimp, stirring frequently. Remove with a slotted spoon when the shrimp are pink and slightly curled. Set aside.
• Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the shrimp to the pan and toss to combine. Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.

FRESH FAVA BEAN AND SHRIMP RISOTTO

Steps:

• Prepare the fava beans, and set aside.
• Shell the shrimp and de-vein if necessary. Retain the shells. Salt the shrimp lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with five cups water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partially covered for 30 minutes. Strain and add to the chicken stock or water. Taste and add enough salt to make a well-seasoned broth. Bring to a simmer in a saucepan.
• Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion (or leek). Cook, stirring, until it softens, three to five minutes. Add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
• Stir in the wine, and cook, stirring, over medium heat. The wine should bubble but not too quickly. When it has just about evaporated, stir in a ladleful or two of the simmering stock, just enough to cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Continue to cook for 20 minutes, stirring not too fast and not too slowly, and adding more stock whenever the rice is almost dry.
• Taste a bit of the rice. It should be slightly al dente. Stir in more stock to cover, and add the favas and the shrimp. Cook, stirring, for another five to 10 minutes until the shrimp are pink and cooked through but still moist (this will depend on the size of the shrimp) and the favas are bright. Stir in the parsley and another small ladle of stock. Remove from the heat, add pepper, stir for a few seconds and serve.

FAVA BEANS WITH TOMATO GARLIC SAUCE

Steps:

• Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
• Stir in remaining ingredients except the beans.
• Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
• Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.

GARLIC PRAWNS WITH RISONI, TOMATO & ARTICHOKE

Steps:

• Combine the stock powder and water in a saucepan. Bring to the boil over high heat. Add risoni and cook following packet directions for 10 minutes or until al dente. Drain and return to the pan.
• Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook for 2-3 minutes each side or until the prawns curl and change colour. Season with salt and pepper.
• Add the prawns, artichoke, tomato, lemon rind, lemon juice and basil to the risoni and gently toss until just combined.
• Divide among serving bowls and serve immediately.

FAVA BEANS WITH MINT, POTATOES AND ARTICHOKES

Steps:

• Slice off tops of artichokes horizontally and remove the tough outer leaves and stems. Cut artichokes into slices one-fourth-inch thick and place in cold water to cover with lemon half.
• Drain artichokes and dry them in a salad spinner. Pour oil into a large roasting pan and put potatoes and artichokes in the pan with mint and garlic. Roast 45 minutes or until they are lightly browned, turning often.
• Meanwhile, steam the fava beans for five minutes. Add them to potatoes with mint and bake for five minutes. Season to taste with salt and pepper. Remove garlic cloves before serving. Garnish with mint.

PRAWNS WITH FAVA BEANS, ARTICHOKE, TOMATO, GARLIC AND HERBS.

Steps:

• Blanch fava beans in boiling water for 2 minutes. Transfer to ice water to cool, then peel (skin should slip of easily).
• Heat oil in a large skillet over high heat. Add shallots and garlic and sauté until softened.
• Add prawns, tomatoes, tarragon, parsley and wine. Cook until prawns turn pink, about 5 minutes.
• Add artichokes and fava beans during the last 2 minutes to heat through.
• Season with lemon juice, salt and pepper to taste.
• Serve with steamed basmati rice or pasta.