Olive-Oil-Poached Prawns with Winter Pistou

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant dish of olive oil-poached prawns with winter pistou offers a sophisticated twist on a classic Provençal sauce. Unlike a traditional summer pesto, this heart-healthy winter version is bulked with blanched broccoli, cauliflower, and protein-rich cannellini beans, creating a velvety base that is both comforting and nutritious. Gentling poaching the prawns in olive oil ensures they remain incredibly tender and sweet, providing a luxurious texture that contrasts beautifully with the herbaceous vegetable purée.

Perfect for an impressive dinner party starter or a light main course, this recipe manages to be indulgent while remaining focused on wholesome ingredients. The vibrant green pistou can be prepared well in advance, making it an excellent choice for stress-free entertaining. Serve it warm with a crisp glass of white wine and perhaps some crusty sourdough to mop up any remaining aromatic oil.

Ingredients for Olive-Oil-Poached Prawns with Winter Pistou

2 cups (packed) fresh basil leaves
1 teaspoon coarse kosher salt
1/2 cup thinly sliced peeled carrots
2 cups small broccoli florets (about 170g )
1 cup small cauliflower florets (4 to 140g )
240ml vegetable stock or vegetable broth
120ml cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans
1/2 cup (packed) fresh Italian parsley leaves
1/4 kopp extra jungfruolivolja
725ml olive oil
3 large fresh thyme sprigs
18 uncooked large prawns (for first course) or 24 uncooked large prawns (for main course), peeled, deveined, patted dry

How to make Olive-Oil-Poached Prawns with Winter Pistou

Bring large saucepan of water to boil. Add basil leaves and simmer 15 seconds. Using strainer or slotted spoon, transfer basil directly to blender. Add 1 teaspoon coarse salt to water in same saucepan and bring to boil. Add carrots and cook 5 minutes. Add broccoli and cauliflower, and cook until all vegetables are tender, about 5 minutes longer. Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold. Drain well. Add vegetables, vegetable stock, cranberry beans, parsley, and 1/4 cup oil to basil in blender. Puree until smooth, occasionally scraping down sides of blender with rubber spatula. Transfer pistou to medium bowl, and season to taste with salt and pepper. DO AHEAD: Pistou can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.

Pour 725ml olive oil into heavy large saucepan, and add thyme sprigs. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 74°C and 82°C. Sprinkle prawns with salt and pepper. Add prawns to hot oil and poach just until prawns are opaque in centre, adjusting heat to maintain temperature between 74°C and 82°C, about 8 minutes. Transfer prawns to paper towels to drain.

Divide warm pistou among 4 or 6 plates. Top pistou with poached prawns and serve.

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