AuthorChef Soju PhilipChimichurri Prawns- An easy to make prawn dish which can serve as an appetizer or main course. Marinated and grilled prawns tossed or served with a green sauce made out of parsley, coriander leaf, garlic and seasoning. Fresh and earthy, the delicate prawns will taste heavenly in this combination.
Chimichurri is believed to be originated from Argentina and Uruguay and it is the major condiment which served with Churrasco or Latin American Barbecue meat. Very simple to make and easy to make it wrong as the sauce will be a just pulsed herbed oily mixture and not a pureed one.
Clean and shell the prawns keeping the tail. De-vein it and wash nicely.
Marinate with lemon juice, olive oil, garlic, salt and pepper
For the Chimichurri sauce- Bring all the ingredients under the title sauce to a mixie jar and pulse it to make a coarse paste. remove and check for seasoning.
Heat little oil in a pan, place the prawns in the hot pan and gently fry both sides till it done. Remove and toss gently with the Chimichurri sauce
Arrange prawns in a platter and serve with Chimichurri sauce. Your delicious Prawns are ready to go.
Ingredients
Directions
Clean and shell the prawns keeping the tail. De-vein it and wash nicely.
Marinate with lemon juice, olive oil, garlic, salt and pepper
For the Chimichurri sauce- Bring all the ingredients under the title sauce to a mixie jar and pulse it to make a coarse paste. remove and check for seasoning.
Heat little oil in a pan, place the prawns in the hot pan and gently fry both sides till it done. Remove and toss gently with the Chimichurri sauce
Arrange prawns in a platter and serve with Chimichurri sauce. Your delicious Prawns are ready to go.
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