Sautéed Prawns with Figs and Mint

Here is a recipe inspired by the Mediterranean tradition with an Italian touch, which combines the sweetness of figs with the freshness of mint and the distinctive flavor of prawns.

Ingredients

• 400g of fresh or frozen prawns
• 6 fresh figs, ripe but still firm
• A few fresh mint leaves
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Juice of half a lemon
• 1 shot glass of brandy or another sweet liqueur (optional)

Preparation

1. Begin by cleaning the prawns well, removing the shell and the intestinal thread. Wash the figs and cut them into quarters without completely separating them at the base, so they open like flowers.
2. Heat 2-3 tablespoons of oil in a large pan and brown a clove of garlic.
3. Remove the garlic and add the salted and peppered prawns. Sauté them quickly over high heat on both sides until they change color becoming pink.
4. At this point, deglaze with brandy or the liqueur of your choice, being careful of the flames, and let the alcohol evaporate.
5. Add the figs to the pan with the prawns and cook for 1-2 minutes adjusting the seasoning with salt and pepper. Sprinkle with lemon juice for a tangy note.
6. Take the pan off the heat and add the torn mint leaves with your hands to release the aroma without suffocating it.
7. Plate the prawns and figs, drizzling with the cooking sauce and decorating with more fresh mint leaves.

Serve immediately to enjoy the contrast between the warmth of the prawns and the freshness of the mint and figs.

Curiosity

The combination of fruit and shellfish is typical of some Mediterranean cuisines and can often surprise with the harmony of flavors that, although contrasting, complement each other divinely. In Italy, the pairing of seafood with fruit is not unusual, especially in coastal regions where culinary creativity is driven by the availability of fresh and seasonal products.