| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | T | Virgin olive oil, plus 3 T |
| 1 | T | Ginger, thinly sliced |
| 12 | Scampi or large prawns | |
| peeled leaving heads | ||
| intact | ||
| 1/4 | c | White wine |
| 1 | c | Borlotti beans, cooked and |
| drained | ||
| Juice and zest of 1 lemon | ||
| 1/2 | t | Hot chili flakes |
| 1/2 | c | Radicchio, roughly chopped |
| 1 | Piece, 8 Ounce bottarga | |
| preserved tuna roe |
INSTRUCTIONS
In a 12 to 14-inch saute pan, heat oil until smoking. Add ginger and scampi and toss to coat. Cook 6 to 7 minutes, until golden brown yet still very tender and add the white wine. Meanwhile, place borlotti in a mixing bowl and add lemon juice, remaining oil, chili flakes and radicchio. Season with salt and pepper and toss to mix well. Arrange on four plates. Place 3 warm scampi on each plate and sprinkle with shaved bottarga. Sprinkle wit lemon zest and serve. Yield: 4 servings Recipe by: Molto Mario MB1D13 Posted to MC-Recipe Digest V1 #603 by Sue <suechef@sover.net> on May 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 18
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 738.7mg
Potassium: 817.9mg
Carbohydrates: 14.7g
Fiber: 8.9g
Sugar: 2g
Protein: 9.4g