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Sea & mountain skewers
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Total Time:
45 minutes
Mediterranean-inspired dish that beautifully combines prawns and mushrooms.
Ingredients:
  • 2 medium leeks
  • 8 large raw shell-on king prawns from sustainable sources
  • 160 g mixed mushrooms
  • 40 g higher-welfare Pata Negra or quality Spanish ham
  • 1 x 700g jar of white beans
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Roast the whole leeks directly on the oven rack for 40 minutes until charred. While the leeks are roasting, prepare the prawns by removing the heads and squeezing the juices into a small bowl. Peel the shells, leaving the tails on, devein, and set aside. In a non-stick pan, combine the prawn shells and heads with 4 tablespoons of olive oil. Cook on medium heat for 10 minutes, crushing and stirring occasionally to make prawn oil, then discard the shells and heads. Slice any large mushrooms and tear the Pata Negra into pieces if necessary. Thread the prawns, mushrooms, and Pata Negra onto skewers, spacing them out evenly. Remove the tough outer layers of the leeks, finely chop the remaining parts, and cook in a frying pan with the beans and reserved prawn juices. Season with salt, red wine vinegar, and a splash of water if needed. In a separate large frying pan or on a barbecue, cook the skewers in olive oil for 5 minutes until golden and cooked through, pressing down occasionally. Arrange the beans on a serving platter, place the skewers on top, and drizzle with the prawn oil before serving.

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