Prawns with chimichurri sauce
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | To 10 cloves garlic, peeled | |
& coarsely chopped | ||
1 | Red jalapeno pepper, stemmed seeded and coarsely chopped | |
¼ | cup | Fresh oregano leaves |
1 | cup | Fresh parsley leaves |
¼ | cup | Red-wine or sherry vinegar |
½ | cup | Olive oil |
¼ | teaspoon | Salt |
1½ | pounds | 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 ⅓ 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.
Data per serving: Calories.....252 Carbohydrates.....3g Monounsaturated fat.....13g Protein......18g Sodium.........285mg Polyunsaturated fat......2g Fat..........19g Saturated fat.....3g Cholesterol...........166mg
From "Something Spicy" by Frances Towner Giedt
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