- Ingredients:
- 500 g green beans
- 1 onion
- 2 potatoes
- 8 prawns
- Assorted peppers
- Olive oil
- Salt
It is a variation of the classic sautéed beans with prawns but with the "camouflaged" vegetables, so that it goes more unnoticed and among those who do not go crazy about vegetables.
As it can also be taken cold, it fits at any time of the year. And the detail of the prawns gives it a touch of party.
How to do it step by step
- Prepare the vegetables and sauté the onion. First, wash the beans, trim them and chop them. Then, peel the potatoes and cut them into quarters. Also peel the onion and cut it into julienne strips. Then, heat a tablespoon of oil in a pot and sauté the onion in it for a few minutes over low heat, without letting it take color.
- Cook the vegetables. Add half a teaspoon of salt to the pot where you have sautéed the onion, add the beans and potatoes, cover everything with a liter and a half of water, and put it to cook. After about 25 minutes or so, remove from heat and blend.
- Cook the prawns. Peel the prawns. Sauté the heads and shells with two tablespoons of oil. After 4 minutes or so, add half a glass of water and cook for another 5 minutes over high heat. Next, strain the broth, discard the remains of the peels, and cook the resulting juice for 2 more minutes. Finally, sauté the prawns and serve the cream with them and the juice from the heads and shells.
A sauce with more flavor
If you want to give a more intense touch to the reduction that you have made with the shells and the heads of the prawns, before adding the water you can add a splash of brandy or stale wine, ensuring that the alcohol evaporates before adding the water .
How to serve the cream
A very attractive way to serve it is in individual bowls. Add two prawns on top of the cream in each one, sprinkle on top with a string of the shrimp reduction and give it a light touch of pepper.
