RecipeTin Eats x Good Food: Barbecue prawns with chimichurri and Marie Rose sauce

Name: RecipeTin Eats x Good Food: Barbecue prawns with chimichurri and Marie Rose sauce
Cook time: 30 min
Yield: 8
Cuisine: Modern Australian
Ingredients: 32 medium prawns, peeled and deveined (tail on optional, for appearance); 32 short skewers, soaked in water for 1 hour; 1 tsp cooking salt; ½ tsp black pepper; 3 tbsp extra virgin olive oil; canola oil for greasing BBQ; lemon wedges, for serving

Nagi Maehashi

December 5, 2022

Barbecue prawns with two brilliant sauces.Nagi Maehashi

easyTime:< 30 minsServes:8

Chimichurri is an Argentinian sauce and this version uses ingredients that are true to authentic recipes but have a balance of flavours specifically created for prawns. But for those who want a classic prawn sauce too – here's my Marie Rose. You just can't go wrong!

Ingredients

32 medium prawns, peeled and deveined (tail on optional, for appearance)
32 short skewers, soaked in water for 1 hour
1 tsp cooking salt
½ tsp black pepper
3 tbsp extra virgin olive oil
canola oil for greasing BBQ
lemon wedges, for serving

Chimichurri sauce for prawns

1 cup (10g, firmly packed) parsley leaves, finely chopped
1 cup (10g, firmly packed) coriander leaves, finely chopped
1 tbsp fresh oregano leaves, chopped
2 tsp minced garlic (2-3 cloves)
1 tbsp finely chopped red onion
¾ tsp cooking salt
½ tsp black pepper
1 tsp white sugar
¼ cup red wine vinegar
⅓ cup extra virgin olive oil
⅓ cup grapeseed oil (substitute canola or vegetable oil)

Marie Rose sauce

⅔ cup (145g) whole egg mayonnaise (I use S&W)
1 tbsp tomato sauce
1 tsp Worcestershire Sauce
1 tsp horseradish paste
dash of Tabasco
pinch cayenne pepper

Method

1. To make the chimichurri sauce, mix all ingredients except the oils in a bowl. Then, while stirring slowly, pour the oils in. Set aside for at least 1 hour on the bench to allow the flavours to meld. (Note: Never judge this sauce by tasting it alone. It is rather boring, actually. But with a grilled protein? It is magical!)
2. For the Marie Rose, mix ingredients in a bowl. Set aside for at least 1 hour.
3. For the prawns, mix the salt and pepper together in a small bowl. Thread 2 prawns on each skewer. Preheat the barbecue on high. Drizzle the prawns with the olive oil. Place the skewers on the BBQ and sprinkle the top with half the salt and pepper mixture. Cook for 1½ minutes. Turn then sprinkle the other side for 1 minute. Remove onto a plate.
4. Serve prawns with the dipping sauces and lemon wedges on the side.
Notes
Chimichurri sauce is best made as close to serving time as possible (in the morning for a lunch serving is fine) as the coriander will discolour. But leftovers will keep for 2 days.
Marie Rose can be made 3 days in advance.
This recipe features in RecipeTin Eats' barbecue Christmas menu