Olive Oil Poached Prawns with Vegetable Pistou

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Never overcook prawns again, with this simple and tasty trick using extra virgin olive oil.

PRE TIME : 30 mins
SERVINGS 4 people

For the Vegetable Pistou:
 1 cup Fresh Basil Leaves
 1 Carrot, diced
 2 cups Broccoli (use some of the stork if you wish)
 1 cup Cauliflower (use some of the stork if you wish)
 1 cup Vegetable Stock
 1/2 cup Chickpeas
 1/2 cup Fresh Parsley
 1/4 cup Lupi Extra Virgin olive oil
 2 tsp Salt, to taste
For the Prawns:
 24 Prawns
 2 cups Lupi Extra Virgin olive oil
 Grind of Fresh Pepper, to taste
To serve:
 A good drizzle of Lupi Extra Virgin olive oil

RECIPE INSTRUCTIONS

1

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.

2

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.

3

Add the oil to a pot and warm on a medium heat. Add the prawns and slowly cook until they turn pink.

4

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.