INGREDIENTS

For the shrimps:

• 1 package (400 g) of (7 THALASSES) headless shrimps 26/30
• lemon zest
• dried garlic powder
• 1 tbsp of low-fat butter
• salt

For the fava (peas puree):

• 250 g fava beans
• 700 ml vegetable broth
• 1 onion finely chopped
• 1 clove of garlic, finely chopped
• 1 tbsp of olive oil
• salt & pepper
• thyme

METHOD

1. In a saucepan, sauté the onion, garlic, thyme with some olive oil.
2. Rinse the fava beans well. Add them to the pot and stir for a few minutes. Add the stock and simmer for about 30 minutes.
3. Puree the fava beans with a hand blender.
4. Peel the prawns and marinate them with the butter, lemon zest, dried garlic powder and salt.
5. In a grill or non-stick pan, cook the prawns for 1 minute on each side.
6. Serve the fava beans and top with the prawns.

From Nutritionist & Dietician Manos Dimitroulis