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茄汁甜豆明蝦
這道菜是’Jamie Olive – Jamie’s dinners’書裡 ‘Pan-Cooked Giant Prawns with Mangetouts, Peas and Butter Beans’的簡化版本。實習煮婦實在太偷懶了！哈哈哈！
食材：兩人份
虎蝦八隻（或大一點的蝦子亦可，我個人是覺得虎蝦比較有脆嫩的口感！）剝殼、去腸泥，從背後切開成蝴蝶形狀
紅辣椒一條，切絲 （不喜歡吃辣的人可以酌量！）
新鮮大番茄兩顆，切小塊（若有時間，先將整顆番茄於背後劃刀，燙開水去皮，會更好！）
青蔥一根，切碎
甜豆兩把（Jamie的食譜是用荷蘭豆，我個人則是比較喜歡甜豆，比較脆一點！）
橄欖油、鹽、黑胡椒適量
做法：
1. 將由倒入平底鍋，略加熱；將虎蝦下鍋（我連頭都有下！）煎至兩面金黃；
2. 加入辣椒，噴點水略為濕潤蝦子；
3. 放入番茄，略為翻炒，蓋上鍋蓋，轉中火，讓番茄略為悶軟；
4. 先加入甜豆略翻炒後，加入適當的鹽、黑胡椒調味；
5. 最後放入青蔥，再略微攪拌即可。
通常我們是跟飯一起食用，Jamie建議也可以跟烤過的麵包一起用，但跟couscous，我個人覺得應該會比較沒那麼出色吧！
這一道菜來我們家作客的英國人都很喜歡、都讚不絕口喔！連以前不喜歡吃蝦子的小少爺現在也對蝦料理有興趣。很值得大家試試喔！
以下是Jamie的食譜，有興趣的也可以試試原始的版本！
Serves for 4
Olive oil
12 large Prawns, Peeled and butterfied
1-2 fresh red chilies, finely sliced
a bunch of spring onion, trimmed and finely sliced
4 large handfuls of mangetouts
2 large handfuls of podded peas
2 * 410g tins of butter beans or cannelloni beans
500g/1lb 2oz ripe mixed tomatoes, chopped
sea salt and freshly ground black pepper
a large handful of fresh flat-leaf parsley
juice of 1-2 lemons
Get yourself a large paella or casserole pan, wok or sturdy roasting tin. Put it on the hod and get it nice and hot. Pour in 3 or 4 teaspoons of olive oil, let it heat up and immediately add your prawns. Allow them to colour on one side and then turn them over, sprinkling them first with the chili, then with the spring onion. Add the mangetouts and peas to the pan, give it a shake, then add a splash of water, put a lid (or some tinfoil) on top and let everything steam for a minute.
Remove the lid (or tinfoil) and add the butter beans and tomatoes. Give it all a stir, simmer for a couple of minutes until softened, then correct the seasons, throw in your chopped parsley and add lemon juice to taste. Serve in the middle of the table – Wonderful with rice, couscous or simply on bits of grilled bread.
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