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2
Easy
By Keith Floyd
Published 1989
This being California, we used Hawaiian blue and pink Santa Barbara spot prawns (which are about the size of langoustines), but you can substitute large Mediterranean prawns.
Sauté the prawns and garlic in a little butter in a frying–pan. Add the thyme and rosemary. Remove the prawns from the pan and keep warm. De–glaze the pan with some white wine. Add the chopped parsley, reserving a little to garnish the finished dish. Mix the saffron into the soured cream, stir into the pan juices and season to taste with salt and pepper. Add the cooked beans and artichoke heart