Recipe courtesy of Manouschka Guerrier
Chimichurri Awesome Time Prawns with Sriracha Cocktail Sauce
- Level: Easy
- Yield: 16 to 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 93
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 193
- Total: 2 hr 25 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 10 min
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.