Bullock Harbour Recipe
Tiger prawn, cherry tomato, feta cheese, mozzarella cheese, basil pesto sauce
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Ingredients
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Prawns & Marinade
Tomato & Cheese
Basil Pesto Sauce
Finishing & Garnish
Method
Prawns & Marinade
Prepare and marinate prawns
Rinse and pat the tiger prawns dry with paper towels. In a medium bowl combine 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Add the prawns and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes).
Cook prawns
Heat a large skillet or grill pan over medium-high heat until hot. Add a light coating of oil or use nonstick spray. Sear prawns in a single layer for 1.5–2 minutes per side until pink, opaque and just cooked through (internal temp ~120–130°F/49–54°C). Remove from pan to a plate and tent loosely with foil to keep warm.
Basil Pesto Sauce
Make pesto
While prawns marinate or cook, place 1 cup packed basil leaves, 2 tbs toasted pine nuts, 1 peeled garlic clove, 1/4 cup grated parmesan, 3 tbs extra-virgin olive oil, 1/2 tsp lemon zest, 1/4 tsp salt and 1/8 tsp black pepper into a small food processor or blender. Pulse until a coarse paste forms, then stream in the remaining olive oil if needed to reach a spoonable, slightly loose consistency. Taste and adjust salt, lemon or cheese as desired. Set aside 3 tbs for plating and reserve the rest for service.
Tomato & Cheese
Prepare tomato and cheeses
Halve 12 cherry tomatoes. Crumble 3/4 cup feta and tear or halve 3/4 cup fresh mozzarella. In a bowl gently toss tomatoes with a small pinch of salt and a drizzle (about 1 tsp) of olive oil to bring out juices.
Combine components
On a large serving platter or individual plates, arrange the dressed cherry tomatoes and scatter the crumbled feta and torn mozzarella evenly. Nestle the warm cooked prawns on top of the tomato-cheese mixture so their juices mingle with the cheeses.
Finishing & Garnish
Dress and garnish
Spoon dollops or a light drizzle (about 1–2 tbs) of the basil pesto over the prawns, tomatoes and cheeses. Scatter baby arugula or microgreens if using. Drizzle 1 tsp of olive oil over everything and garnish with fresh basil leaves and lemon wedges at the side for squeezing.
Serve
Serve immediately while prawns are warm so the contrast of warm prawns and cool cheeses is preserved. Offer extra pesto and lemon wedges alongside.