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Shrimp and broad beans with lemon jasmine rice

ingredients

servings

2

Large shrimp tails

350 grams

Shelled fava beans

200 grams

Lemons

1 unit

Rice, longgrain

180 grams

Marsala liqueur

100 mL

Extra virgin olive oil

a bit

Salt

5 pinches

Pepper

a bit

Sesame

1 spoon

Poppy seeds

1 spoon

single courses from Italy

Shrimp and broad beans with lemon jasmine rice

Shrimp and broad beans with lemon jasmine rice

with fish source of B vitamins high in iron high in potassium high in phosphorus with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Shrimp and broad beans with lemon jasmine rice

Unique and tasty dish. The sweet of the prawn tails breaks with the bitter taste of the fresh broad beans, mitigated by the marsala which at the same time enhances the shellfish. A little lemon-scented rice adds freshness to the dish. Good even cold as a summer salad.

Shrimp and broad beans with lemon jasmine rice step 1

step 1

First, shell the shrimp tails or prawns. If they are frozen, thaw them. Wash well under running water and put them in a bowl to marinate with a tablespoon of olive oil, juice of half a lemon, salt, pepper, sesame seeds and poppy.

Shrimp and broad beans with lemon jasmine rice step 2

step 2

Let's move on to the beans. Remove them from the pod and carefully clean them of the skin that covers them individually. To do this it is sufficient to cut (with a fingernail) one end of the bean and gently press the opposite end between thumb and forefinger. Set them aside.

Shrimp and broad beans with lemon jasmine rice step 3

step 3

Now prepare the rice, boiling it in lightly salted water with the remaining half of the lemon. Squeeze it into the rice cooking water and then leave the peel pressed to boil with the rice. For this type of dish I recommend using more fragrant Jasmine or Thai rice.

Shrimp and broad beans with lemon jasmine rice step 4

step 4

Now put a pan (or wok) on the heat and when it is hot pour the tails with all their marinade and sauté for 3 or 4 min. After this time add the fava beans and sprinkle with Marsala almost immediately. Jump until the liquor has evaporated. Season with salt

Shrimp and broad beans with lemon jasmine rice step 5

step 5

Serve hot with lemon rice, or cool and season with a little lemon juice and a drizzle of olive oil. Variation: fresh broad beans can be replaced with asparagus tips, fresh or frozen.

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