Pistachio Pesto Prawns, Zucchini Linguini, Roasted Garlic Panko Crumble by Lisa Mead

Zucchini noodles with prawns and a parmesan crips on a bright blue plate

Serves 6

INGREDIENTS:

  • 2  1/2 cups of fresh grated aged parmesan cheese
  • 1 cup of fresh basil
  • 1 cup of flat leaf Italian parsley ( Continental parsley)
  • Juice from 1 lemon
  • 8 medium size zucchinis 
  • 4 cloves of garlic
  • 1 cup of shelled pistachio nuts
  • Sea salt and cracked pepper to taste
  • cooking spray
  • 1 sheet of parchment ( baking paper)
  • 18 jumbo shrimp
  • 1 1/2 cups of panic breadcrumbs.
  • 1/3 cup of dry vermouth
  • 1 small bottle of extra virgin olive oil.

 

INSTRUCTIONS:

TO MAKE LINGINI ZUCHINI NOODLES:

Using a potato peeler, peel all zucchinis . Place a non stick fry pan onto a medium to high heat, drizzle enough olive oil, just to coat the bottom of the pan, in batches, place shredded zucchini , toss for just 4 mins, remove and place into a micro wave proof bowl. Complete till all zucchini is cooked, set aside.

 

TO MAKE PANKO BREADCRUMB MIX:

Place a non stick fry pan onto a medium heat, add 1/2 cup of extra virgin olive oil, a pinch of sea salt and cracked pepper, and 3 finely chopped cloves of garlic, stir for 2 minutes, add panko breadcrumbs, continue to stir, add 1/3 cup of dry vermouth, stir until breadcrumbs are golden. Remove from heat, add 1/2 cup of grated parmesan cheese, stir.

 

TO MAKE PISTACHIO PESTO SAUCE:

Finely chop 1 clove of garlic, place in a food processor the following, ( pinch of salt and pepper, basil, parsley, pistachio nuts, juice of one lemon, 1 cup of parmesan cheese, 1 finely chopped clove of garlic, 3/4 cup of olive oil.) Pulse, till you have a paste consistency. Remove from processor, place into a bowl, set aside.

 

HOW TO MAKE PARMESAN WAFERS:

Pre heat  Oven to 350 F or 176 C , spray  cooking  spray onto a non stick baking pan, place parchment paper ( baking paper),  place 6 even  small mounds of grated parmesan cheese onto sheet ( approx 1 cup of parmesan cheese).  Place in oven for approximately 8-10 mins, you want them to be lightly golden, remove at this point. Set aside.

 

HOW TO COOK SHRIMP/PRAWNS:

Place a non stick fry pan on a medium to high heat, add a light coating of olive oil and a pinch of sea salt, place in Jumbo shrimp ( prawns), stir until every pink in colour, remove from heat. Place prawns/shrimp into a bowl.

 

Place linguini zucchini in microwave for about 4 mins or until zucchini is warm, remove.

 

TO ASSEMBLE:

Split pesto mix into 2 separate amounts, stir one amount into zucchini bowl, and the other into the bowl of shrimp/prawns. Stir evenly in both bowls.

In the middle of a plate place a medium size amount of linguini zucchini, place 3 Jumbo shrimp, top with a parmesan wafer. Sprinkle in a diagonal line across the plate your panko breadcrumb mix.

ENJOY.

Recipe and images from Lisa Mead

No Comments Yet

Comments are closed