Argentine Prawns with Chimichurri

This succulent, Argentine prawn dish for two has tangy, herbaceous, garlicky and other rich and appealing flavours. Serve it with crusty bread to soak up any of the chimichurri mixture left in the pan after the prawns are eaten. Make a meal by serving the prawns with steamed rice or boiled miniature potatoes and a green salad.

Recipe - Quality Foods

Argentine Prawns with Chimichurri

Prep Time20 Minutes

Servings2

Cook Time30 Minutes

Ingredients

1/4 cup packed Italian (flat-leaf) parsley

1/8 cup packed cilantro leaves

1 large garlic clove, sliced

2 Tbsp olive oil

2 tsp lemon juice

1/8 tsp red pepper flakes

1/4 tsp dried oregano

salt and freshly ground black pepper, to taste

14 Argentine raw red prawns, peeled with the tip of each tail left intact (see Options)

2 Tbsp butter

lemon slices, for garnish

Directions

To make chimichurri, place parsley, cilantro and garlic on a cutting board and with a large knife chopped them as finely as you can. Transfer the chopped mixture to a small bowl, and then mix in the olive oil, lemon juice, pepper flakes, oregano, salt and pepper.

To cook prawns, set a large skillet over medium-high heat and add the butter. When butter is melted, add prawns and cook 90 seconds. Turn each prawn over, and then spoon some of the chimichurri sauce over each one. Cook prawns 90 seconds more, or until cooked through, and then serve right from the skillet, garnished with lemon slices.

Options: When Argentine prawns are unavailable, any other large, 16- to 20-count, prawn or shrimp will also work in this recipe.

20 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

1/4 cup packed Italian (flat-leaf) parsley

Parsley - Italian, Fresh, 1 Each

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$2.29

1/8 cup packed cilantro leaves

Cilantro - Fresh, Bunch, 1 Each

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$1.99

1 large garlic clove, sliced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

2 Tbsp olive oil

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

2 tsp lemon juice

ReaLemon - Lemon Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

1/8 tsp red pepper flakes

Club House - Organic Crushed Red Pepper, 23 Gram

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$3.69$16.04/100g

1/4 tsp dried oregano

Mccormick - Oregano Leaves, 11 Gram

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$6.99$63.55/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

14 Argentine raw red prawns, peeled with the tip of each tail left intact (see Options)

Previously Frozen - Red Argentine Prawns 16/20, 100 Gram

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$4.29/100g$4.29/100g

2 Tbsp butter

Western Family - Salted Creamery Butter, 454 Gram

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$6.79$1.50/100g

lemon slices, for garnish

Lemons - Lemons Large, 1 Each

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$0.89 was $1.19

Directions

To make chimichurri, place parsley, cilantro and garlic on a cutting board and with a large knife chopped them as finely as you can. Transfer the chopped mixture to a small bowl, and then mix in the olive oil, lemon juice, pepper flakes, oregano, salt and pepper.

To cook prawns, set a large skillet over medium-high heat and add the butter. When butter is melted, add prawns and cook 90 seconds. Turn each prawn over, and then spoon some of the chimichurri sauce over each one. Cook prawns 90 seconds more, or until cooked through, and then serve right from the skillet, garnished with lemon slices.

Options: When Argentine prawns are unavailable, any other large, 16- to 20-count, prawn or shrimp will also work in this recipe.