Ingredients:

  • 1 large bunch flat-leaf parsley (about 100 g), leaves only
  • 2 Tbsp fresh oregano, finely chopped
  • 1/2 cup shelled pistachios, lightly toasted and roughly chopped
  • 4 large garlic cloves, minced or finely grated
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil (for chimichurri)
  • 1 tsp red pepper flakes (or Aji Molido)
  • 1/2 tsp sea salt (for chimichurri)
  • 1/4 tsp black pepper (for chimichurri)
  • 5 lbs Argentine Red Prawns (U15 count), peeled, deveined, tails on
  • 2 Tbsp olive oil (for marinating prawns)
  • 1 tsp smoked paprika
  • Sea Salt and Black Pepper to taste (for prawns)

Instructions:

  1. Chop the Solids: Combine the parsley, oregano, garlic, and toasted pistachios. Pulse briefly in a food processor or chop by hand for a coarse, chunky texture, avoiding a smooth paste.
  2. Add Liquid and Seasoning: Transfer the chopped ingredients to a bowl. Whisk in the red wine vinegar, red pepper flakes, salt, and pepper.
  3. Emulsify (Loosely): Slowly drizzle in the olive oil, stirring constantly until the chimichurri is bright green and slightly loose.
  4. Rest and Infuse: Cover the bowl and allow the chimichurri to rest at cool room temperature for at least 30 minutes (up to 2 hours) to allow the flavors to mellow and infuse into the herbs.
  5. Clean and Dry Prawns: Ensure the prawns are fully thawed, peeled, and deveined. Pat them completely dry using kitchen paper—moisture is the enemy of a good sear!
  6. Light Marination: In a clean bowl, toss the dried prawns with 2 Tbsp of olive oil, smoked paprika, salt, and pepper. Do not marinate shrimp in acid for more than 5 minutes.
  7. Skewer: Thread 4-5 prawns onto each metal or soaked wooden skewer for easier handling on the grill.
  8. Preheat: Preheat your grill or grill pan to medium-high to high heat (around 200°C / 400°F). Lightly oil the grates to prevent sticking.
  9. Grill the Prawns: Place the skewers directly over the heat. Cook for 2–3 minutes per side.
  10. Check for Doneness: The prawns are done when they curl into a ‘C’ shape, the flesh is opaque, and the exterior has developed lovely grill marks. Immediately transfer the grilled prawns to a clean plate.
  11. Assembly and Serving: Remove the prawns from the skewers. Give the rested chimichurri one final stir.
  12. Presentation: Drizzle a generous amount of chimichurri directly over the warm prawns or serve the sauce alongside them. Serve immediately.