Grilled Chimichurri Prawns
Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1/2 bunch continental parsley, leaves picked
- 1/2 bunch coriander, leaves picked
- 3 cloves garlic, roughly chopped
- 1 long red chilli, deseeded, roughly chopped
- 1/3 cup extra virgin olive oil
- 2tablespoons red wine vinegar
- 1kilograms Karumba Ocean Caught Banana Prawns, peeled, deveined, tails left intact
- 1 lemons, cut into wedges
- 1 baguette, sliced, toasted
Nutrition per serving
1310kJ / 312Cal
1310 Kilojoules or 312 Calories
15% of daily energy intake*
Protein
2.2grams
Fat
12.9grams
Carbs
14.4grams
Sugars
1.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Zesty chimichurri boosts the natural sweetness of magnificent wild-caught Australian banana prawns.
Method
Step 1 of 4
Reserve a few parsley leaves to serve. To make chimichurri, place coriander, garlic, chilli and remaining parsley in a food processor. Blitz until finely chopped. Season. Transfer to a bowl. Add oil and vinegar and stir to combine.
Step 2 of 4
Place prawns and one-third of the chimichurri in a large bowl. Toss to coat. Set aside for 10 minutes to marinate.
Step 3 of 4
Heat a barbecue grill on medium-high heat. Cook prawns for 2 minutes each side or until cooked through and pink.
Step 4 of 4
Transfer prawns to a serving board. Sprinkle prawns with reserved parsley. Serve with lemon, baguette slices and remaining chimichurri.
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