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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By curiousvenus13_...
New York, 72
on April 22, 2010
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<start rant and RAVE> The technique for grilling the prawns were just ingenious. It was quicker for me to grill them 5 at a time than 1 by 1 so that was the first thing I appreciated. The second was that there was more than enough chimichurri left over I'm going to cook more recipes with it. LOVED that! Presentation-wise my friends were gob smacked at how beautiful it looked, 4 guests even ate the tail that's how good it was. The sriracha (sp? added that much needed kick, now I see why the Foodzilla was tamed by this.
I was surprised the piklis recipe, the Haitian condiment she mentioned, wasn't included but after googling it I see why it needs to be pickled for a couple of days. My piklis should be ready by this weekend so I can't wait to try that & try it in the cocktail sauce also. This is a win, win WIN dish. My guests were surprised I got it from the show. At first they had their reservations about a FN reality show about rich people, we all had a hoot texting one another on the phone last night as we all watched the repeat together.
It's a nice touch to laugh and be entertained by a show and then be able to get the recipes and cook them yourself. No other show does that! I really enjoy this show and I hope I don't offend anyone but of all the African American Food Network stars, Chef Manushka is my fave. Very funny, very smart, very natural and very down to earth. I am thrilled to try all of her recipes. PCOBH is my favorite show,
I hope it's a Food Network keeper for many years to come. Would love to see a Private Chefs of New York or the Hamptons being spun from this very clever show. <end rant>
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