Cooked: Chimichurri Awesome Time Prawns
Yeah I know the name is so corny, but I promise as you eat it you will be singing that to the tune of “Peanut Butter Jelly Time” that’s how dang good these are.
If you’re a B.O.B. (baller on a budget like Moi) you don’t have to splurge on the restaurant quality prawns, just use the largest shrimp you can find & most importantly afford. It’s such a cool technique & looks GORGEOUS presentation wise, your guests will swoon over the perfect single serving… oh that’s a pun, shrimp cocktail. ENJOY!
Awesome Time Prawns with Sriracha Cocktail Sauce
Recipe courtesy of Manouschka Guerrier, 2010
Chimichurri Sauce:
8 cloves garlic
1/2 cup onion
1/2 cup red peppers, chopped
1 handful cilantro
1/2 cup fresh oregano, chopped
1/4 cup white vinegar, plus more to taste
Juice of 1 lime, plus more to taste
pinch or more of red pepper flakes (just taste as you make to control desired heat)
8 cloves garlic
1/2 cup onion
1/2 cup red peppers, chopped
1 handful cilantro
1/2 cup fresh oregano, chopped
1/4 cup white vinegar, plus more to taste
Juice of 1 lime, plus more to taste
pinch or more of red pepper flakes (just taste as you make to control desired heat)
2/3 cup olive oil
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Prawns:
1 4-pound block Black Tiger prawns (about 16-24 prawns) thawed
Wooden Skewers
1 4-pound block Black Tiger prawns (about 16-24 prawns) thawed
Wooden 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
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
Throw all ingredients for chimichurri sauce in a food processor, or can be made by hand in a mortar and pestle. Whisk in olive oil. Adjust salt, pepper, vinegar and lime juice to taste. Check flavor by dipping a piece of bread and tasting.
Clean and devein prawns. Hold prawn in palm of your hand tightly keeping the shrimp straight and slide in skewer from head to tail.
Clean and devein prawns. Hold prawn in palm of your hand tightly keeping the shrimp straight and slide in skewer from head to tail.
To save time instead of grilling shrimp one by one skewer them together & you can grill four at a time, here’s how:
Take 4 skewers of prawns and hold together by sliding 1 skewer through the front of the first row of prawns. Add a second skewer by sliding through all 4 of the prawns at the bottom row. Brush on chimichurri and marinate for 2 hours or overnight.
Preheat outdoor grill or indoor grill pan.
Place skewered shrimp on a grill and brush with chimichurri. Flip skewers and repeat.
Remove skewers when prawns are fully cooked, about 5 minutes per side until prawns are opaque.
Mix all ingredients for sriarcha cocktail sauce in a bowl.
Pour sauce into a shot glass. Place prawn head in sauce and garnish with a chive.
Yield: 16 to 24 Servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Inactive Preparation Time: 2 hours or up to overnight
Ease of Preparation: Easy
Preparation Time: 15 minutes
Cook Time: 10 minutes
Inactive Preparation Time: 2 hours or up to overnight
Ease of Preparation: Easy
Comments
You do realize that this one recipe might be in the running to replace my standard “Sunny Anderson Roasted Shrimp” that I serve at every soiree – shhh – just don’t tell Sunny
.-= Lys´s last blog ..A Cookbook After This Stiletto Gal’s Own Heart =-.
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