Updated: Nov 20
The sorrel brings a freshness and lightness to this dish.
Serve with crusty bread and a green salad, and save the heads and shells to make a luscious prawn stock. Maybe even use it in my Prawn Bisque with a Sorrel, Fennel, Butterbean and Chilli Salad??
3 large garlic cloves
200ml white wine
300ml fish (or vegetable) stock
Large handful of sorrel, sliced into ribbons
100g green beans, washed, topped and tailed
1 lemon, juiced and zested
1 lemon, cut into wedges
1 tsp olive oil
1 tsp chilli flakes
Finely dice the shallots and garlic cloves.
Soften them in olive oil in a large, heavy-based pan on a medium heat.
When they have some colour, add the (whole) prawns and chilli flakes and season with salt and pepper.
When the prawns are cooked, remove them and set aside.
Turn up the heat and add the wine. Allow it to reduce and simmer for about three minutes.
Pour in the stock and lemon juice, then add the fregola and allow to simmer for 10 minutes.
Add the green beans and the prawns into the pot, cover and simmer for 5 minutes.
Stir in the lemon zest and sorrel (with some scattered over at the end), and season if needed.
Arrange the lemon wedges in the pan and serve.