Recipe courtesy of Manouschka Guerrier

Chimichurri Awesome Time Prawns with Sriracha Cocktail Sauce

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  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 16 to 24 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat an outdoor grill or an indoor grill pan.
  5. 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.
  6. 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.

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