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Sauteed Fresh Water Prawns with Peppers and Basil Pesto
(recipe, Williamsburg Farmers Market)
Introduction
Chef Tim Westby-Gibson of Café Provençal demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on October 30, 2010.
Ingredients
- Basil Pesto:
- 2 cups tightly packed fresh basil leaves
- ½ cup grated parmesan cheese
- ¼ cup toasted pinenuts
- 2 cloves garlic, crushed
- ¾ cup extra virgin olive oil
- Pinch of salt
- Prawns:
- 1 Tbsp. olive oil
- 12 prawns, peeled and deveined
- ½ cup mixed thinly sliced peppers
- 2 oz. white wine
- 2 Tbsp. basil pesto (recipe follows)
- Salt and pepper to taste
Steps
- Basil Pesto:
- Combine all ingredients in food processor and process until almost smooth, scraping down the sides of the bowl as necessary.
- Refrigerate or freeze immediately.
- Prawns:
- Heat olive oil in large pan over medium high heat until oil just begins to smoke.
- Add prawns, season lightly with salt and pepper, and allow to cook for 30 seconds.
- Add peppers and stir, continuing to cook until prawns are almost done and peppers begin to wilt, about 2 minutes.
- Add wine and basil pesto, stirring to evenly coat all the prawns, continue to cook until liquid has evaporated and prawns are just cooked through, about 1 minute.