Prawns With Chimichurri Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: To 10 cloves garlic, peeled
And coarsely chopped,
1: Red jalapeno pepper, stemmed
Seeded and coarsely chopped,
1/4 cup: Fresh oregano leaves,
1 cup: Fresh parsley leaves,
1/4 cup: Red-wine or sherry vinegar,
1/2 cup: Olive oil,
1/4 tsp: Salt,
1 1/2 lbs: Jumbo prawns,
Directions:
1. Prepare the garlic. Traditionally this is a garlicky sauce, but
the amount of garlic used would be according to personal taste. 2.
Combine the garlic and jalapeno in a food processor and mince finely.
Add the oregano and parsley and pulse to a fine chop. Add the
vinegar, olive oil and salt, processing until smooth and emulsified.
(The sauce can be used immediately; or pour into a jar, cover and
refrigerate until ready to use.) 3. Remove about 1/3 cup of the sauce
to use as a baste for the prawns. Prepare a charcoal or gas grill.
Place prawns on a well-oiled grill, 4 to 6 inches from the source of
heat. Baste and cook about 3 to 4 minutes per side, or until prawns
are pink and cooked through. 4. Serve with the remaining sauce on the
side. Note: The sauce can also be used with beef, chicken or pork.
Source from luhu.jp
the amount of garlic used would be according to personal taste. 2.
Combine the garlic and jalapeno in a food processor and mince finely.
Add the oregano and parsley and pulse to a fine chop. Add the
vinegar, olive oil and salt, processing until smooth and emulsified.
(The sauce can be used immediately; or pour into a jar, cover and
refrigerate until ready to use.) 3. Remove about 1/3 cup of the sauce
to use as a baste for the prawns. Prepare a charcoal or gas grill.
Place prawns on a well-oiled grill, 4 to 6 inches from the source of
heat. Baste and cook about 3 to 4 minutes per side, or until prawns
are pink and cooked through. 4. Serve with the remaining sauce on the
side. Note: The sauce can also be used with beef, chicken or pork.
Source from luhu.jp