Chimichurri Awesome Time Prawns with Sriracha Cocktail Sauce
- Chimichurri Sauce:
- 8 cloves garlic
- 1/2 cup chopped onion
- 1/2 cup chopped red bell peppers
- 1 handful cilantro leaves
- 1/2 cup chopped fresh oregano leaves
- 1/4 cup white vinegar, plus more to taste
- 1 lime, juiced, plus more to taste
- 1 pinch red pepper flakes (use at your own discretion)
- 2/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 (4-pound frozen block) black tiger prawns (about 16 to 24 prawns), thawed
- Sriracha Cocktail Sauce:
- 1 1/2 teaspoons Worcestershire sauce
- 3 teaspoons sriracha rooster sauce
- 4 teaspoons prepared kosher horseradish
- 1/4 cup lemon juice
- 1 tablespoon kosher salt
- 1 1/2 cups ketchup
Pulse the garlic, onion, red pepper, cilantro, oregano, white vinegar, lime juice and red pepper flakes in a food processor (or can be made by hand in a mortar and pestle). Remove the mixture from the processor and pour it into a medium bowl. Whisk in the olive oil and adjust the seasoning with additional salt, pepper, vinegar and lime juice, to taste. Check the flavor by dipping a piece of bread into the sauce and tasting. Reserve half of the sauce for the marinade.
Clean and devein prawns. Hold a prawn in the palm of your hand keeping the shrimp straight and slide in the skewer from head to tail. Use 1 prawn per skewer.
Line 4 of the skewered prawns next to each other in a row. Draw an additional skewer perpendicular through the row, connecting the 4 skewered prawns together. Continue this step until all of the prawns have been skewered into groups of 4. Brush them with chimichurri and marinate for 2 hours.
Preheat an outdoor grill or an indoor grill pan.
Put the skewered shrimp on a grill and brush with more chimichurri. Flip the skewers and repeat. Cook until the prawns are opaque, about 5 minutes per side. Remove the skewers when the prawns are fully cooked.
Mix all the ingredients for the sriracha cocktail sauce in a bowl. Pour some of the sauce into shot glasses. Top with a prawn and garnish with a chive.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Manouschka Guerrier, 201