8 Recipes to Serve at Family Gatherings

Poached Prawns With Citrus Pistou And Herb (5 of 8)

Poached Prawns With Citrus Pistou And Herb(5 of 8)

Ingredients

Bouillon Prawns:

• 10 cups of cold water
• 2 carrots (quartered and peeled)
• 2 celery stalks (quartered)
• 1 onion (quartered)
• 1 head of halved garlic
• 1 halved lemon
• 1/2 bunch of parsley
• 5 sprigs of thyme
• 2 bay leaves
• 1 pound of shrimp (26 per pound)
• Ice

Pistou:

• 1 1/4 cups of parsley leaves
• 1/3 cup of oregano leaves
• 10 basil leaves
• 1/3 cup of Parmigiano-Reggiano (grated)
• 1/3 cup of oil
• 1/4 cup of toasted pine nuts
• Juice and zest of 1 lemon
• 1/2 tsp of orange zest
• 2 tbsp of orange juice
• 1 garlic clove (peeled)
• 1/2 tsp of salt (kosher)
• 1/8 tsp of black pepper

Preparation

1. To make the bullion, place chopped veggies, water, and herbs into a pot over high heat and bring it to a boil.
2. Reduce the heat, place the cover partially on, and simmer for about 15 minutes.
3. Clean, devein, and rinse the prawns.
4. To make the poach prawns, drop the shrimp into the liquid and turn of the stove.
5. Cook the shrimp and stir occasionally, until they curl.
6. Place the shrimps in an ice bath.
7. To make the pistou, put all the ingredients to make the pistou in a blender and process to make a paste.
8. Pour the sauce in a bowl, garnish it with herbs, and serve.