Prawns

Chargrilled prawns with basil chimichurri

Name: Chargrilled prawns with basil chimichurri recipe
Yield: 4
Ingredients: 1/2 bunch basil, finely chopped, plus extra leaves to serve; 1/2 bunch coriander, leaves roughly chopped; 1 long green chilli, finely chopped; 2 tsp cumin seeds, toasted; 1 eschalot, finely chopped; 2 garlic cloves, crushed; Finely grated zest of 1 lemon; Juice of 1 lemon, plus extra halves to serve; 2 tbs red wine vinegar; 150ml extra virgin olive oil; 16 large green prawns, shell on, split, deveined; 50g unsalted butter, melted

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by Phoebe Wood

Feb 11, 2021

These chargrilled prawns are perfect for a summer BBQ.

1/2 bunch basil, finely chopped, plus extra leaves to serve
1/2 bunch coriander, leaves roughly chopped
1 long green chilli, finely chopped
2 tsp cumin seeds, toasted
1 eschalot, finely chopped
2 garlic cloves, crushed
Finely grated zest of 1 lemon
Juice of 1 lemon, plus extra halves to serve
2 tbs red wine vinegar
150ml extra virgin olive oil
16 large green prawns, shell on, split, deveined
50g unsalted butter, melted

Method

1.

To make the chimichurri, combine all ingredients, except the prawns and butter, in a bowl and season with salt and pepper.
2.

Set aside at room temperature to allow the flavour to develop.
3.

Place prawns, shell-side down, on a tray and brush with melted butter. Spoon over half of the chimichurri.
4.

Heat a chargrill or barbecue to high and add the prawns, shell-side down.
5.

Cook for 2-3 minutes until prawns are just cooked through.
6.

Serve with the remaining chimichurri, extra lemon and extra basil.