Olive Oil Poached Prawns with Vegetable Pistou

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

PRE TIME 30 minutes
SERVINGS 4 people

INGREDIENTS

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.