JUMBO PRAWNS WITH TOMATOES AND GARLIC
This fiery dish of prawns, tomatoes and garlic is perfect to warm you up on a cold winter night. If you want to turn down the heat use less chilli or none at all. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 180 kcal per portion.
Provided by Justine Pattison
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180kcal
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.
Provided by Anna Stockwell
Categories Bean Lima Bean Onion Tomato Garlic Oregano Artichoke Feta Soy Free Peanut Free Lunch Dinner Wheat/Gluten-Free Vegetarian Summer Spring
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
- Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
- Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
- Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
FRESH FAVA BEAN AND SHRIMP RISOTTO
This luxurious risotto is a cinch to make. Use the plumpest, juiciest shrimp you can find.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer, main course
Time 1h15m
Yield Serves four generously
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 9 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 20 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 1667 milligrams, Sugar 26 grams, TransFat 0 grams
MEDITERRANEAN ARTICHOKE AND FRESH FAVA STEW
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here's a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the vegetables are traditionally stewed in two or three times as much oil as I use here. I substitute water for some of the oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield Serves six
Number Of Ingredients 9
Steps:
- Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of 1/2 lemon.
- Heat 2 tablespoons of the oil over medium heat in a large, heavy casserole or Dutch oven. Add the onion, and cook, stirring, until tender, about three minutes. Add the garlic, and cook, stirring, for a minute until fragrant. Drain the artichokes, and add the skinned fava beans, the fennel or dill, and the juice of 1 lemon (3 tablespoons) and the remaining olive oil. Add enough water to just cover everything, and salt to taste. Bring to a simmer. Cover and simmer 20 to 30 minutes until the vegetables are tender and the broth fragrant.
- Turn the heat to high, and reduce the liquid in the pan by about a third. Stir in a generous amount of freshly ground pepper. Taste and adjust salt. Serve warm.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 9 grams, Carbohydrate 77 grams, Fat 11 grams, Fiber 35 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1351 milligrams, Sugar 25 grams
FAVA BEANS WITH TOMATO GARLIC SAUCE
Make and share this Fava Beans with Tomato Garlic Sauce recipe from Food.com.
Provided by Bergy
Categories Beans
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
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.
FAVA BEANS WITH MINT, POTATOES AND ARTICHOKES
Provided by Moira Hodgson
Categories easy, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 6 grams, Fiber 18 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 887 milligrams, Sugar 13 grams
PRAWNS WITH FAVA BEANS, ARTICHOKE, TOMATO, GARLIC AND HERBS.
My grandmother was from Italy and she used to make this dish every summer. Always looking for the freshest ingredients. Mmm...good memories...
Provided by MsPia
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 596.5, Fat 17.7, SaturatedFat 2.7, Cholesterol 259.2, Sodium 609.6, Carbohydrate 57, Fiber 17.8, Sugar 6.6, Protein 53.5
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