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Sauteed Fresh Water Prawns with Peppers and Basil Pesto

(recipe, Williamsburg Farmers Market)


Chef Tim Westby-Gibson of Café Provençal demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on October 30, 2010.


  1. Basil Pesto:
  2. 2 cups tightly packed fresh basil leaves
  3. ½ cup grated parmesan cheese
  4. ¼ cup toasted pinenuts
  5. 2 cloves garlic, crushed
  6. ¾ cup extra virgin olive oil
  7. Pinch of salt
  8. Prawns:
  9. 1 Tbsp. olive oil
  10. 12 prawns, peeled and deveined
  11. ½ cup mixed thinly sliced peppers
  12. 2 oz. white wine
  13. 2 Tbsp. basil pesto (recipe follows)
  14. Salt and pepper to taste


  1. Basil Pesto:
  2. Combine all ingredients in food processor and process until almost smooth, scraping down the sides of the bowl as necessary.
  3. Refrigerate or freeze immediately.
  4. Prawns:
  5. Heat olive oil in large pan over medium high heat until oil just begins to smoke.
  6. Add prawns, season lightly with salt and pepper, and allow to cook for 30 seconds.
  7. Add peppers and stir, continuing to cook until prawns are almost done and peppers begin to wilt, about 2 minutes.
  8. 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.