Drive away with green broad beans and ricotta
single courses from Italy
Shrimp and broad beans with lemon jasmine rice
Shrimp and broad beans with lemon jasmine rice
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
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.
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.
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.
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
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.