Go Back
Prawns with Herb Sauce

Simply Poached Prawns with My Son's Herb Sauce

Daytona Strong, originally published in my book "The Pescatarian Cookbook for Beginners"
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, Main Course
Servings 4


  • 2 pounds unpeeled prawns
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup almonds
  • 3 tablespoons chopped fresh mint
  • 1 tablespoons chopped fresh chives


  • Bring a large pot of generously salted water to a boil over high heat. Add the prawns. Adjust the heat to maintain a simmer and cook for about 3 minutes depending on their size, until the shrimp turn opaque and pink.
  • Meanwhile, in a food processor, combine the oil, salt, parsley, almonds, mint, and chives. Whirl until the nuts are pulverized and the ingredients have combined into a thick green sauce. Transfer to a small bowl.
  • To serve, mound the prawns on a platter alongside the bowl of sauce.


My son's herb sauce is great with so many thing. Make a double batch and use it to dress up a nest of pasta or spoon on top of a simply roasted fillet of fish in the coming days.
Keyword 30 minutes or less, dairy-free, gluten-free