Broad beans with shrimp

Ingredients for 4 servings:

• 1 kg beans, thick, in the pod
• 1 bunch of spring onions, the white part
• 1 garlic clove(s), finely chopped
• 2 tbsp olive oil
• 6 mint leaves, roughly chopped
• 4 cherry tomatoes, each cut into 6 pieces
• 4 tbsp vegetable stock
• 1 tbsp soy sauce
• Allspice d’Espelette
• curry
• 32 shrimp(s) size 31-35, raw, without head, shell and intestines removed
• 1 slice(s) ginger, peeled, 2-3 mm thick, finely diced
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

appetizer

Peel the bean kernels from the pods and blanch for 3 minutes, then rinse in ice-cold water and remove the skin. Gently sauté the spring onions and garlic in olive oil for 4-5 minutes, add the mint and mix. Now stir in the beans and cherry tomato pieces and sauté briefly. Pour in the vegetable stock and let it almost reduce. Add the soy sauce, mix, and season with the spices and a little pepper. Cook the shrimp with the ginger in olive oil for 2 minutes on each side at a medium, but not high, heat. Season with salt and pepper and add to the beans. The size of the shrimp, in this case 31-35, means that 31-35 pieces make up one pound, which is 0.45 kg. Shrimp sizes are generally calculated this way. The weight is given for shrimp with the shell, without the head. At this size, one shrimp weighs about 14 grams. For 32 shrimp, you would need almost 450 grams of shrimp, not frozen, which is almost exactly one pound.