Skip to main content
Epicurious

Grilled Prawns with Pistou

You can substitute 1 pound large shrimp with shells for the prawns.

Recipe information

  • Yield

    serves 4

Ingredients

1/4 cup whole raw almonds
2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh flat-leaf parsley
12 anchovy fillets, rinsed
2 garlic cloves, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Zest of 1 lemon, plus lemon wedges, for serving
Coarse salt and freshly ground pepper
12 prawns, shells and heads intact

Preparation

  1. Step 1

    Preheat the oven to 350°F. Toast the almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely; coarsely chop.

    Step 2

    Process the almonds, basil, parsley, anchovies, and garlic in a food processor until combined. Add the oil in a slow, steady stream, and process until smooth. Transfer to a large bowl. Stir in the lemon zest; season with salt and pepper. Reserve 1/4 cup pistou for dipping.

    Step 3

    Heat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds). Toss the prawns with the remaining pistou. Grill, turning once, until cooked through, about 2 1/2 minutes per side; season with salt and pepper. Serve with the lemon wedges and reserved pistou for dipping.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrenchEuropeanAlmondNutShrimpShellfishSeafoodBasilHerbs & SpicesParsleyAnchovyFishMainDinnerDairy FreeGluten FreeKeto30 Minutes or LessGrillingFood ProcessorCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.