King Prawns with Basil and Mint Pesto

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Ingredients

  • 15g fresh mint leaves
  • 10g fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1 garlic clove
  • 60ml olive oil
  • 2 tbsp freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 900g uncooked king prawns, peeled and de-veined
  • 2 tbsp extra-virgin olive oil

Use imperial measurements

Method

How to make King Prawns with Basil and Mint Pesto

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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