Prawns with Chimichurri Sauce
Yield
6 servingsPrep
15 minCook
8 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
peeled, and coarsely chopped, up to 10 cloves, to taste |
|
| 1 | medium |
jalapeño pepper
red , stemmed, seeded and coarsely chopped |
*
|
| ¼ | cup |
oregano
fresh |
*
|
| 1 | cup |
parsley leaves
fresh |
|
| ¼ | cup |
red wine
or sherry vinegar |
*
|
| ½ | cup |
olive oil
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | pounds |
shrimp
jumbo |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
peeled, and coarsely chopped, up to 10 cloves, to taste |
|
| 1 | medium |
jalapeño pepper
red , stemmed, seeded and coarsely chopped |
*
|
| 59 | ml |
oregano
fresh |
*
|
| 237 | ml |
parsley leaves
fresh |
|
| 59 | ml |
red wine
or sherry vinegar |
*
|
| 118 | ml |
olive oil
|
|
| 1.3 | ml |
salt
|
|
| 680.4 | g |
shrimp
jumbo |
|
Directions
Prepare the garlic. Traditionally this is a garlicky sauce, but the amount of garlic used would be according to personal taste.
Combine the garlic and jalapeno in a food processor and Add the oregano and parsley and pulse to a fine chop. Add the vinegar, olive oil and salt, processing until smooth and emulsified. (The sauce can be used immediately; or pour into a jar, cover and refrigerate until ready to use.)
Remove about ⅓ cup of the sauce to use as a baste for the prawns. Prepare a charcoal or gas grill. Place prawns on a well-oiled grill, 4 to 6 inches from the source of heat. Baste and cook about 3 to 4 minutes per side, or until prawns are pink and cooked through.
Serve with the remaining sauce on the side. Note: The sauce can also be used with beef, chicken or pork.
