Never overcook prawns again, with this simple and tasty trick using extra virgin olive oil.
PRE TIME : 30 mins
SERVINGS 4 people
RECIPE INSTRUCTIONS
Bring to the boil the vegetable stock and add the carrot, broccoli and cauliflower. Add a cup of water. Boil until just soft but cooked through. Don’t drain.
Move the vegetables into a blender (save the water and vegetable stock) and add the basil, chickpeas, parsley and olive oil. Blend until the mixture gets “stuck”. Add the water and vegetable stock 1/2 cup at a time and blend until you get a smooth puree.
Add the oil to a pot and warm on a medium heat. Add the prawns and slowly cook until they turn pink.
Re-heat the vegetable pistou if needed. Plate the prawns on top of each serving of pistou and serve with a drizzle of Lupi Extra Virgin Olive Oil Special Selection Classic Taste.
NOTE: You can replace the prawns for shrimp if preferred with 500g and divide accordingly.
Ingredients
Directions
Bring to the boil the vegetable stock and add the carrot, broccoli and cauliflower. Add a cup of water. Boil until just soft but cooked through. Don’t drain.
Move the vegetables into a blender (save the water and vegetable stock) and add the basil, chickpeas, parsley and olive oil. Blend until the mixture gets “stuck”. Add the water and vegetable stock 1/2 cup at a time and blend until you get a smooth puree.
Add the oil to a pot and warm on a medium heat. Add the prawns and slowly cook until they turn pink.
Re-heat the vegetable pistou if needed. Plate the prawns on top of each serving of pistou and serve with a drizzle of Lupi Extra Virgin Olive Oil Special Selection Classic Taste.
NOTE: You can replace the prawns for shrimp if preferred with 500g and divide accordingly.
