This chimichurri prawn recipe is fast, healthy, and flavourful! Seared prawns are tossed in a bright and zesty chimichurri sauce. Best of all, if you’ve forgotten to take them out of the freezer, you can defrost them whilst the Lumin preheats!
Instructions
- Add all the sauce ingredients, except the oil, to a food processor or blender. Pulse to chop. With the motor running, add the oil in a steady stream to blend. Transfer to a bowl and refrigerate until ready to use.
- This recipe is only suitable for Weber Lumin electric barbecues. While the barbecue is still cool and the control knob is in the off position, replace one side of the cooking grill with the reservoir and fill it with 250 ml water, up to the fill line. Place the reversible steam pan onto the water reservoir with the walls of the pan facing up.
- Place the frozen prawns in the steam pan in the COLD barbecue to defrost. Prepare the barbecue for cooking using indirect and direct medium heat (190°C-230°C) and preheat as directed. Refer to Step 7 for information on Weber Lumin settings.
- After 5 to 10 minutes, check if the prawns have defrosted, adding more time if necessary. Once defrosted, remove the prawns from the barbecue, place in a bowl, and toss with the vegetable oil to coat.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the prawns on the cooking grill and baste with the chimichurri sauce, reserving ¼ cup for serving. Grill the prawns over direct medium heat (190°C-230°C) with the lid closed for 2 to 3 minutes, until they are pink and opaque.
- Remove from the barbecue and serve with the remaining chimichurri sauce.
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Chimichurri Sauce:
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