Pistachio and Pesto Stuffed Prawn

Found these enormous fresh and juicy prawns at my fish monger's today, and jumped at them. I've always felt grilling shows off the flavours of ingredient, and to add a little punch, I stuffed the prawns with some tangy pesto rosso (red pesto) and pistachios, and served it up on a bed of lemony coucous. Stuffing is really easy with large meaty prawns, and is a great way of playing with flavours and getting that balance. In this, the pesto rosso adds sourness and the pistachios a light sweetness, with a light smokiness through smoked paprika. I also added a little garlic, for its wonderful pungency. The base was a simple mix of couscous with preserved lime and sumac.

Ingredients

• 6 large prawns, cleaned and deveined (with the tail on)
• 3 tsp pesto rosso
• 8 pistachios, chopped
• 2 cloves garlic, chopped
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp smoked paprika

Method

1. Clean and pat dry the prawns. Rub some salt into the exterior.
2. Turn the prawn around, so the underside is facing you. Cut into the underside, till 3/4th through, and slide your knife through from the tail to the head. 
3. Mix the pesto, pistachios, garlic, oregano and paprika, and take half a tsp of the stuffing and drive it into the cavity that you've made in each prawn.
4. Oil a grill and heat to medium. Add the prawns, and cook on each side for around a minute each, until the prawns are cooked and tender, and have turned a light pink on each side.
5. Serve up with a garnish of fresh lemon, or with on a bed of lemony couscous.