Prawns with tarragon, pan-fried crispy vegetables
Flavourful, just-seared prawns, enhanced by a touch of fresh tarragon. Accompanied by pan-fried crispy vegetables, for a light and fragrant dish, full of freshness and balance. 🍤🌿🥕
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Ingredients
Portions:
4
150 g
peeled prawns
1 tbsp
high sunflower oil
100 g
courgette, sliced
50 g
fine green beans, trimmed
50 g
yellow pepper, sliced
50 ml
white wine
50 ml
35% cream
1 tsp
double tomato paste
0.5 tsp
Dijon strong mustard
1 tbsp
butter
0.5 tsp
Espelette pepper
1 pinch
ground white pepper
1 pinch
fine salt
5 g
fresh tarragon, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of high sunflower oil in a large skillet over medium-high heat.
- Add 150 g of peeled prawns and cook for 2-3 minutes until just seared and pink. Remove from the skillet and set aside.
- In the same skillet, add 1 tbsp of butter. Once melted, add 100 g of sliced courgette, 50 g of fine green beans, and 50 g of sliced yellow pepper. Pan-fry for 5-7 minutes until vegetables are crispy and tender.
- Add 50 ml of white wine to deglaze the pan, then stir in 50 ml of 35% cream, 1 tsp of double tomato paste, and 0.5 tsp of Dijon strong mustard. Cook for 2-3 minutes until the sauce thickens slightly.
- Return the prawns to the pan, season with 0.5 tsp of Espelette pepper, 1 pinch of ground white pepper, and 1 pinch of fine salt. Stir well and cook for another 1-2 minutes to heat through.
- Garnish with 5 g of chopped fresh tarragon before serving.