Parsley, Mint and Coriander Chimichurri Prawns

Grilled Prawns with Chimichurri Sauce-316_webThese herbs are the ultimate trio for a seafood supper of substance and style

Parsley: Go for flat-leaf as opposed to curly parsley when it comes to cooking with this all-purpose herb, popular in most cuisines around the world. Although the leaves a­­re normally used, try adding the stalks to your stocks and broths. Parsley is good for the heart and is a powerful anti-oxidant.
Mint: This sweet-smelling herb is not just useful when it comes to making desserts – although it is inspire d with chocolate. It goes exceptionally well with lamb and peas and is also useful as a digestive aid.
Coriander: Also known as cilantro, this versatile herb tends to polarise people: you either love it or think its flavour is akin to soap. For the fans out there, fresh coriander makes Mexican and Indian dishes in particular sing.

Serves 4 people
Prep time: 20 minutes
Cooking time: 10 minutes

+ 8 large prawns
+ 1 bunch fresh parsley
+ 1 bunch fresh coriander
+ 1 garlic clove
+ 1 shallot
+ ½ cup extra virgin olive oil
+ juice of 1 lime
+ salt and black pepper to taste


  1. In a blender or food processor place parsley, coriander, garlic, shallot, lime juice and olive oil, blending until fine. Season with salt and pepper. Set aside.
  2. Lightly grill prawns and serve with sauce.

...your guide to good taste

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