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Tiger Prawn Skewers With Walnut Pesto
This is an unusual starter or main course, which can be prepared in advance and kept in the fridge until you're ready to cook it.
Ingredients
12-16 large, raw, shell-on tiger prawns
50g/2oz/½ cup walnut pieces
60ml/4 tbsp chopped fresh flat-leaf parsley
60ml/4 tbsp chopped fresh basil
2 garlic cloves, chopped
45ml/3 tbsp grated fresh Parmesan cheese
30ml/2 tbsp extra virgin olive oil
30ml/2 tbsp walnut oil
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Peel the prawns, removing the head but leaving the tail. De-vein and then put the prawns in a large mixing bowl.
2. To make the pesto, place the walnuts, parsley, basil, garlic, cheese and oils in a food processor and process until finely chopped. Season.
3. Add half the pesto to the prawns in the bowl, toss them well, then cover and chill in the fridge for a minimum of 1 hour, or leave them overnight.
4. Thread the prawns on to skewers and cook them on a hot barbecue for 3-4 minutes, turning once. Serve with the remaining pesto and a green salad.
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