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King Prawns with Basil and Mint Pesto

  • Preparation Time20 mins
  • Cooking Time6 mins
  • Serves6
  • DifficultyEasy
15g fresh mint leaves</i>
10g fresh basil leaves</i>
1/4 cup pine nuts, toasted</i>
1 garlic clove</i>
60ml olive oil</i>
2 tbsp freshly grated Parmesan</i>
Salt and freshly ground black pepper</i>
900g uncooked king prawns, peeled and de-veined</i>
2 tbsp extra-virgin olive oil</i>
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Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 60ml of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.

Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.

Transfer the shrimp to a platter and serve.

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