Spot Prawns with Greens, Beans, Feta, and Mint
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Ingredients
- 12 Vital Choice Wild Pacific Jumbo Spot Prawns, thawed, shells and tails removed
- 1 tablespoon Vital Choice organic extra virgin olive oil
- 1 red onion
- 1 can cannellini beans (15 ounces)
- ¼ ounce fresh mint
- ½ cup feta cheese
- 5 ounces spinach
- 1 teaspoon paprika or smoked paprika powder (optional)
- 4 ounces grape tomatoes
Instructions
- Preheat the oven to 400 degrees F and bring the prawns to room temperature.
- Halve, peel, and thinly slice 1 cup onion. Roughly chop the mint leaves. Drain and rinse the beans. Halve the tomatoes.
- Toss the prawns on a baking sheet with a drizzle of olive oil. Season with salt, pepper and paprika powder to taste.
- Heat a large drizzle of oil in a large pan over medium heat. Add the sliced onion and cook, tossing, for 4 to 5 minutes, until softened. Season with salt and pepper.
- Add the spinach to the pan along with a splash of water and toss for 2 to 3 minutes, until the spinach has wilted. Season with salt and pepper, to taste.
- Place the prawns in the oven for 4 to 7 minutes until just opaque.
- While the prawns cook, add the beans and tomatoes to the pan of vegetables over medium heat. Toss for 2 to 3 minutes until heated through.
- When the prawns are ready, add them to the pan along with half the mint.
- Season to taste with salt, pepper, and paprika powder, as desired. Garnish with the feta and remaining mint leaves.