Jamie Oliver 5 Ingredients Sea & Mountain Skewers is made with leeks, king prawns, mixed mushrooms, Pata Negra (Spanish ham), and white beans. This easy skewer recipe creates a delicious seafood dinner that takes about 45 minutes to prepare and can serve up to 2 people.
This Sea & Mountain Skewers Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 medium leeks
- 8 large raw shell-on king prawns
- 160g mixed mushrooms
- 40g Pata Negra or quality Spanish ham
- 1 x 700g jar of white beans
How To Cook This Sea & Mountain Skewers:
- Roast the leeks: Preheat the oven to 180°C (350°F). Place the whole leeks directly on the oven bars and roast for about 40 minutes until the outer layer is blackened.
- Prepare the prawns: Remove the prawn heads, squeeze the juices into a small bowl, then peel off the shells, leaving the tails on, and devein the prawns. Set them aside.
- Assemble the skewers: Slice the larger mushrooms and tear the Pata Negra into small pieces. Thread the prawns, mushrooms, and Pata Negra onto skewers (optional: use rosemary sprigs instead of skewers).
- Cook the skewers: Heat a non-stick pan or grill over medium-high heat with a drizzle of olive oil. Cook the skewers for 5 minutes, turning occasionally, until golden and just cooked through.
- Prepare the beans and serve: Peel away the blackened outer layers of the leeks and finely chop the rest. In a pan, add the chopped leeks, white beans (including juices), and the reserved prawn juices. Bring to a simmer, season with salt, and serve the bean mixture on a platter with the skewers on top.
Recipe Tips
- Roast leeks carefully: Make sure to roast the leeks until the outer layer is blackened. This gives the dish a smoky flavor, but be sure not to overcook the insides.
- Save prawn juices: Don’t discard the prawn heads too soon. The juices from the prawn heads add an extra depth of flavor to the beans, so make sure to squeeze them into a small bowl before throwing the heads away.
- Choose large mushrooms: Larger mushrooms give more texture to the skewers and hold up better during cooking. Slice them if needed but keep them big.
- Skewer spacing: When threading the skewers, don’t pack the ingredients too tightly together. Leaving some space allows the prawns and mushrooms to cook evenly and prevents steaming.
- Cook skewers on high heat: Use medium-high heat to ensure the prawns get a golden color without overcooking. Press down lightly on the skewers with a spatula for even browning.
How To Store & Reheat Leftovers
Storing: Keep leftovers in an airtight container in the fridge for up to 2 days, separating skewers from beans to prevent sogginess.
Reheating: Reheat skewers in a frying pan over medium heat for 3-4 minutes, and warm the beans in a saucepan on low. Avoid microwaving prawns to prevent rubbery texture.
Nutrition Facts
- Calories: 589 kcal
- Fat: 31.4g
- Saturated Fat: 5.5g
- Protein: 36.6g
- Carbohydrates: 40.1g
- Sugars: 5.3g
- Salt: 1.2g
- Fiber: 13.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Croatian Mussels
- 5 Ingredients Prawn Rice
- 5 Ingredients Calamari Stew
- 5 Ingredients Epic Prawns & Beans
Jamie Oliver 5 Ingredients Sea & Mountain Skewers
Description
Jamie Oliver 5 Ingredients Sea & Mountain Skewers is made with leeks, king prawns, mixed mushrooms, Pata Negra (Spanish ham), and white beans. This easy skewer recipe creates a delicious seafood dinner that takes about 45 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Roast the leeks: Preheat the oven to 180°C (350°F). Place the whole leeks directly on the oven bars and roast for about 40 minutes until the outer layer is blackened.
- Prepare the prawns: Remove the prawn heads, squeeze the juices into a small bowl, then peel off the shells, leaving the tails on, and devein the prawns. Set them aside.
- Assemble the skewers: Slice the larger mushrooms and tear the Pata Negra into small pieces. Thread the prawns, mushrooms, and Pata Negra onto skewers (optional: use rosemary sprigs instead of skewers).
- Cook the skewers: Heat a non-stick pan or grill over medium-high heat with a drizzle of olive oil. Cook the skewers for 5 minutes, turning occasionally, until golden and just cooked through.
- Prepare the beans and serve: Peel away the blackened outer layers of the leeks and finely chop the rest. In a pan, add the chopped leeks, white beans (including juices), and the reserved prawn juices. Bring to a simmer, season with salt, and serve the bean mixture on a platter with the skewers on top.
Notes
- Roast leeks carefully: Make sure to roast the leeks until the outer layer is blackened. This gives the dish a smoky flavor, but be sure not to overcook the insides.
- Save prawn juices: Don’t discard the prawn heads too soon. The juices from the prawn heads add an extra depth of flavor to the beans, so make sure to squeeze them into a small bowl before throwing the heads away.
- Choose large mushrooms: Larger mushrooms give more texture to the skewers and hold up better during cooking. Slice them if needed but keep them big.
- Skewer spacing: When threading the skewers, don’t pack the ingredients too tightly together. Leaving some space allows the prawns and mushrooms to cook evenly and prevents steaming.
- Cook skewers on high heat: Use medium-high heat to ensure the prawns get a golden color without overcooking. Press down lightly on the skewers with a spatula for even browning.
Jamie Oliver 5 Ingredients Sea & Mountain Skewers