Chimichurri Awesome Time Prawns with Sriracha Cocktail Sauce

Total Time:
2 hr 25 min
Prep:
15 min
Inactive:
2 hr
Cook:
10 min

Yield:
16 to 24 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
  • Prawns:
  • 1 (4-pound frozen block) black tiger prawns (about 16 to 24 prawns), thawed
  • Skewers
  • 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
Directions

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.

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