Grilled Prawns With Chimichurri Sauce
You know what, seafood and I are in a committed relationship and I love it! I received this package of prawns from Wild Catch Ke. which is a local company that provides quality seafood at affordable prices. I definitely knew I wanted to grill them. In this blog post I’ll be sharing how I made these delicious grilled prawns with chimichurri sauce that I used to baste them. The addition of sausages just adds that extra pizazz.
The secret to these grilled prawns is marinating them overnight and the chimichurri sauce that we’ll use to baste them. Basting is the art of pouring a marinade/sauce on meat before and during grilling to keep the meat moist.
How To Make The Marinade:
You’ll need to mix together ginger, garlic, olive oil, lemon juice, soy sauce and salt. Then coat the prawns with the marinade and let it sit in the fridge overnight or for at least an hour. This marinade will give the prawns that extra flavor and also remove that fishy seafood taste that comes with seafood.
How To Make the Chimichurri Sauce
The best part about this recipe is the chimichurri sauce that we’ll use to coat them just before grilling and also during grilling. This will ensure the prawns don’t dry out but remain moist and juicy.
To make the sauce combine finely chopped cilantro/dhania, olive oil, finely chopped onion, garlic, chilies and oregano.
Use this sauce to coat the prawns before and during grilling.
How To Assemble and Grill The Prawns With Chimichurri Sauce
You’ll need to cut the sausages into thin round shapes as they’ll be positioned in between the prawns in the skewers. To assemble, get the skewers, start adding the prawns to the skewers starting with the tail end, then add the sliced sausage and finish with the top part of the prawn. You can add as many prawns and sausages as you wish. I did 3 prawns and sausages per skewer. Rub the chimichurri sauce on the prawns just before grilling.
To grill, place your grill pan on medium heat and heat some olive oil. Place the skewers on the pan and cook for 3 minutes on each side. Keep pouring the chimichurri sauce on the prawns with sausages as they grill. The prawns will turn from grey and translucent to pink and opaque. The sausages will be darker and have grill marks.
When ready serve while hot. These can be enjoyed as a snack or as main dish with some rice. I hope you try out this simple way of grilling prawns. Check out this dumpling recipe that I made the other day.
Love & Light,
Miss Kabaki.
Grilled Prawns With Chimichurri Sauce
Ingredients
- 1 kg Prawns
- 2 tbsp Mince garlic
- Mince ginger
- Soy sauce
- Olive oil
- Lemon Juice
- Salt
- Sausages
Chimichurri Sauce
- 1/2 cup Olive oil
- 1 cup Finely chopped dhania/cilantro
- 1/2 Onion
- 1 tsp Finely chopped garlic
- 1/2 tsp Chilies
- 1/2 tsp Salt
- Dried oregano
Instructions
- Start by marinating the prawns using a mixture of garlic, ginger, soy sauce, salt, lemon juice and olive oil. Coat the prawns with this mixture and refrigerate for at least an hour, overnight is best.
- To assemble, start by cutting the sausages into thin round shapes.
- Using skewers begin assembling the prawns with the cut sausages in the middle. I added 3 prawns and 3 sausages per skewer.
- Make the chimichurri sauce by combining all the ingredients. Baste the prawns with this sauce . This is where you pour a marinade on meat before and during cooking to make it moist.
- To grill, heat a grill pan over medium heat, pour some olive oil and let it heat up.
- Start grilling the prawn skewers 3 minutes on both sides. Keep basting them to keep them moist.
- Serve while hot.
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