Name: Garlic and rosemary prawns with white beans
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Ingredients: 60 ml extra-virgin olive oil (¼ cup); 6 cloves garlic, thinly sliced; 2 tbsp coarsely chopped rosemary; 20 medium green prawns, peeled, tails intact and veins removed (about 1kg); 2 400gm cans butter beans, drained and rinsed; 100 gm roasted red capsicum, cut into 1cm thick slices (see note); 2 lemons, finely grated rind only; 1 lemon, juice only; 50 gm watercress sprigs (about 1 bunch); To serve: lemon wedges

Garlic and rosemary prawns with white beans

Australian Gourmet Traveller fast Spanish recipe for garlic and rosemary prawns with white beans

Serves 4

Prep

Cook

Total

12M

Ingredients

60 ml extra-virgin olive oil (¼ cup)

6 cloves garlic, thinly sliced

2 tbsp coarsely chopped rosemary

20 medium green prawns, peeled, tails intact and veins removed (about 1kg)

2 400gm cans butter beans, drained and rinsed

100 gm roasted red capsicum, cut into 1cm thick slices (see note)

2 lemons, finely grated rind only

1 lemon, juice only

50 gm watercress sprigs (about 1 bunch)

To serve: lemon wedges

Method

Main

1.Heat olive oil in a frying pan over medium heat, add garlic and rosemary and cook gently for 2 minutes or until just starting to colour. Add prawns and cook, turning occasionally for 3 minutes or until they change colour and are just cooked, then add beans, capsicum and lemon rind, stir to combine and cook for 2 minutes or until heated through. Remove from heat, add lemon juice and watercress sprigs, toss to combine and season to taste with sea salt and freshly ground black pepper. Serve with lemon wedges.