Sautéed prawns with artichokes, broad beans, Serrano ham and Gremolata dressing
Serves 4 as a starter or 2 for a light lunch
We've been eating this tasty dish rather lot recently as it's quick and easy to prepare and looks great too. As a more formal dish you may wish to plate up, but we like to serve this up on a platter and simply help ourselves. You may want some bread to mop up the Gremolata dressing!
For a vegetarian version, we found this was also delicious with sun blushed tomatoes and crumbled goats cheese.
Our recommended wine match is the Valdemar Blanco 2010, Rioja
1 cup olive oil
1 clove of garlic, peeled (sautée in some olive oil for 5 mins if you prefer a milder garlic hit)
Zest and juice of half a lemon
8 artichokes (pre-cooked packs are readily available, which is what we use), cut into thick slices
A good handful each of flat-leaf parsley and watercress
12 large raw prawns, peeled, cleaned, leaving tails intact
4 slices Serrano ham (Parma ham works well too)
100g Broad beans, cooked and refreshed in iced water then dried with kitchen towel
Handful of pine nuts, lightly toasted
Preparation: 25 mins (assuming you buy pre-cooked artichokes)
Cooking: 2 mins.
First make the Gremolata dressing. Blanch parsley and watercress in boiling water for 1 minute. Drain and refresh in iced water. Drain, squeeze excess water and finely chop, then place in a food processor with the garlic. With the motor running gradually add the olive oil until emulsified. Season and add zest.
Heat a frying pan and when hot add a little olive oil. Cook the prawns for 1 minute each side. Season and toss with the lemon juice.
Spoon a little of the dressing on to plates or a serving dish and then layer with artichokes, prawns, braod beans and the Serrano ham, torn into strips - as rustic as you like!
Scatter over the toasted pine nuts and drizzle with more of the dressing.
Serve with a nice chilled glass of Valdemar Blanco - would also work well with a good white burgundy like Bourgogne Aligoté, Maconnais, Chablis or a rosé.
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