My little toddler George is obsessed with fishing right now. He is always talking about his Pa’s (Grandpa) boat and reminiscing about the one time he went out on it and his cousin caught a fish. He talks about when he went fishing on holiday with Granny and Pa and they fished off the wharf in Wellington using bacon as bait and caught three little fish, one of which was stolen by a seagull much to his sadness. He has a play fishing set in the bath and so now eagerly looks forward to his bath at night (wasn’t the case for a few good months where I had a choice between screaming kid or a smelly kid). He even watches those (yawn) fishing shows on TV. He pretends to cook and eat fish but do you think I can actually get him to eat it? Ha! Of course not, maybe one day. Do you think I could get him to eat these delicious Grilled Prawns with Chimichurri Sauce? Dreaming. He was very intrigued by them though and we did have a long discussion on prawns with a large number of “why’ questions (yes, he’s in the why phase). So during the discussion my husband suggested that next time we are in Taupo we visit the prawn farm.
It’s a little crazy I know but at one of the inland towns in New Zealand there is a prawn farm. George would absolutely love it because you can actually go prawn fishing there. What’s even more crazy is that you can actually play golf over the prawn farm. Yes, there is a driving range with floating balls that you hit and try to get onto the islands between the farms. Surely you all have to put that on your bucket list now – “play golf at a prawn farm”!
With the weather being so hot at the moment, I don’t need an excuse to get out of the kitchen and do all my cooking on the BBQ. This is a super easy dish that is great for those hot summer days as the only cooking you need to do can be done on the BBQ. It is a great little appetiser if you’ve got people coming over (make sure you put out some napkins or a little bowl of water for people to clean their fingers) but if you add a salad or some rice then it also makes a great main dish too. I love chimichurri sauce, although classically it is served with a big slab of barbecued steak I think it goes so well with any meat or even mixed through new potatoes to make a quick potato salad. I always double the recipe and keep some in the fridge in BBQ season (will keep for about a week). My mother and mother-in-law both hate coriander (cilantro), (I know, so deprived) so if you have any friends like this then the sauce works just as well by replacing the coriander (cilantro) with parsley.
Enjoy. xo Kate
Just a quick note: I used Australian prawns for this dish. Prawns and shrimp fisheries are notorious for their high levels of by catch, in particular sea turtles. Australia have introduced turtle excluder devices to reduce by catch and any cold water shrimp fisheries also have low by catch. So when you are buying your prawns and shrimp just make sure you have a look at where your seafood is coming from.
- 1 cup flat leaf parsley
- 3/4 cup fresh coriander cilantro
- 1/4 cup fresh oregano
- 3 garlic cloves
- 1/2 cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp chilli flakes
- 1 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 500 g/1lb prawns/shrimp
Place first nine ingredients in a food processor or blender and blend until combined.
Heat heat a grill or BBQ on high heat. Add prawns/shrimp and cook on both sides until just turning pink. Be careful not to over cook. Remove from heat, toss with the sauce and serve. Great served as an appetiser or as a main with rice and a fresh garden salad.