Chilli Prawn & Cannellini Warm Pot
Snack · Spanish · Ready in 13 min · Serves 2
Prawns cooked for three minutes in a garlicky, paprika-red bean pot. 43g of protein and on the table faster than most things you would order instead.
Per serving
- Calories
- 370
- Protein
- 43 g
- Carbs
- 36 g
- Fat
- 6 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron27%
- Vitamin D1%
- B1274%
- Zinc30%
- Magnesium29%
- Omega-339%
- Folate13%
- Calcium16%
- Selenium111%
- Potassium19%
- Vitamin C30%
- Riboflavin14%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 320 g Raw prawns
- 240 g Cannellini beans (tinned)
- 150 g Canned tomatoes
- 4 Garlic cloves
- 2 tsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Chilli flakes
- 1 tbsp Lemon juice
- 15 g Fresh parsley
- 0.5 tsp Salt
Method
- 1
Slice the 4 cloves of garlic, chop the 15g of fresh parsley, drain the 240g of cannellini beans, and pat the 320g of raw prawns dry on kitchen paper.
- 2
Warm 2 tsp olive oil in a wide pan over medium heat, add the sliced garlic and 1 tsp chilli flakes and cook for 1 minute, until the garlic is pale gold. Take it further than that and it turns bitter.
- 3
Stir in 1 tsp smoked paprika, then the 150g of canned tomatoes, the drained beans and 0.5 tsp salt. Simmer for 4 minutes, until the sauce thickens around the beans.
- 4
Lay the prawns on top of the sauce and cook for 3 minutes, turning once, until they have turned pink and opaque all the way through and curled into loose Cs.
- 5
Take the pan off the heat, stir through 1 tbsp lemon juice and the chopped parsley, and eat it hot from the pan. Make this one fresh rather than saving it. Reheated prawns go rubbery.
