This dish combines succulent jumbo prawns with a bright, herbaceous chimichurri sauce that bursts with flavor. The sauce is a vibrant blend of fresh parsley, oregano, garlic, and red-wine vinegar, creating a tangy and aromatic profile that cuts through the richness of the olive oil. Grilling the prawns adds a delightful smoky char, while the chimichurri provides a fresh, zesty contrast that elevates the seafood. It&# 226;ÂÂs an incredibly quick weeknight dinner that feels sophisticated enough for entertaining. The sauce is versatile and can also be served alongside grilled meats or roasted vegetables. Perfect for warm summer evenings or when you crave bold, fresh flavors without spending hours in the kitchen.
Prawns With Chimichurri Sauce
Description
This dish combines succulent jumbo prawns with a bright, herbaceous chimichurri sauce that bursts with flavor. The sauce is a vibrant blend of fresh parsley, oregano, garlic, and red-wine vinegar, creating a tangy and aromatic profile that cuts through the richness of the olive oil. Grilling the prawns adds a delightful smoky char, while the chimichurri provides a fresh, zesty contrast that elevates the seafood. It&# 226;ÂÂs an incredibly quick weeknight dinner that feels sophisticated enough for entertaining. The sauce is versatile and can also be served alongside grilled meats or roasted vegetables. Perfect for warm summer evenings or when you crave bold, fresh flavors without spending hours in the kitchen.Ingredients
Directions
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In a food processor, combine 2 cloves of garlic, 1 seeded and coarsely chopped red jalapeno pepper, 1/4 cup fresh oregano leaves, and 1 cup fresh parsley leaves.
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Pulse the mixture until finely chopped but still slightly textured.
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Add 1/4 cup red-wine vinegar, 1/2 cup olive oil, and 1/4 teaspoon salt to the processor.
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Process until the sauce is smooth and emulsified.
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Set aside about 1/3 cup of the chimichurri sauce to use for basting; reserve the rest for serving.
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Preheat a charcoal or gas grill to medium-high heat.
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Oil the grill grates lightly to prevent sticking.
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Place 1 1/2 pounds of jumbo prawns on the grill, positioning them 4 to 6 inches from the heat source.
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Baste the prawns with the reserved 1/3 cup of chimichurri sauce.
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Cook for 3 to 4 minutes per side, basting occasionally, until the prawns are pink and opaque throughout.
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Remove prawns from the grill and transfer to a serving platter.
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Serve the grilled prawns immediately with the remaining chimichurri sauce on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 74.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 8.5mg1%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 1.1g5%
- Sugars 0.5g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chimichurri sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavors meld and improve overnight. Bring to room temperature before serving.
If you prefer a milder sauce, omit the jalapeno or use only half. For extra heat, leave the seeds in the jalapeno or add a pinch of red pepper flakes.
Ensure prawns are deveined and peeled before grilling. Pat them dry with paper towels to ensure a good sear.
This sauce pairs wonderfully with grilled chicken, steak, or roasted vegetables. It can also be used as a marinade for meats before grilling.
