Sautéed prawns with artichokes, broad beans, Serrano ham and Gremolata dressing

sauteed_prawns.jpg

 

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

Ingredients

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.

Instructions

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.

Enjoy!

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