General cooking tips

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Prawns with Chimichurri Sauce Recipe

	Category	BBQ Recipes
	Views	55
	Ratings	0

Ingredients And Procedures

2 To 10 cloves garlic, peeled

And coarsely chopped 1 Red jalapeno pepper, stemmed

Seeded and coarsely chopped 1/4 c Fresh oregano leaves

1 c Fresh parsley leaves

1/4 c Red-wine or sherry vinegar

1/2 c Olive oil

1/4 ts Salt

1 1/2 lb Jumbo prawns

1. Prepare the garlic. Traditionally this is a garlicky sauce, but the

amount of garlic used would be according to personal taste. 2. Combine the garlic and jalapeno in a food processor and mince finely.

Add the oregano and parsley and pulse to a fine chop. Add the vinegar, olive oil and salt, processing until smooth and emulsified. (The sauce can be used immediately; or pour into a jar, cover and refrigerate until ready to use.) 3. Remove about 1/3 cup of the sauce to use as a baste for the prawns.

Prepare a charcoal or gas grill. Place prawns on a well-oiled grill, 4 to 6 inches from the source of heat. Baste and cook about 3 to 4 minutes per

side, or until prawns are pink and cooked through. 4. Serve with the remaining sauce on the side.

Note: The sauce can also be used with beef, chicken or pork.

Rate this recipe!

Post this recipe to your site

<h1>Prawns with Chimichurri Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 To 10 cloves garlic, peeled <P>And coarsely chopped 1 Red jalapeno pepper, stemmed <P>Seeded and coarsely chopped 1/4 c Fresh oregano leaves <P>1 c Fresh parsley leaves <P>1/4 c Red-wine or sherry vinegar <P>1/2 c Olive oil <P>1/4 ts Salt <P>1 1/2 lb Jumbo prawns <P>1. Prepare the garlic. Traditionally this is a garlicky sauce, but the <P>amount of garlic used would be according to personal taste. 2. Combine the garlic and jalapeno in a food processor and mince finely. <P>Add the oregano and parsley and pulse to a fine chop. Add the vinegar, olive oil and salt, processing until smooth and emulsified. (The sauce can be used immediately; or pour into a jar, cover and refrigerate until ready to use.) 3. Remove about 1/3 cup of the sauce to use as a baste for the prawns. <P>Prepare a charcoal or gas grill. Place prawns on a well-oiled grill, 4 to 6 inches from the source of heat. Baste and cook about 3 to 4 minutes per <P>side, or until prawns are pink and cooked through. 4. Serve with the remaining sauce on the side. <P>Note: The sauce can also be used with beef, chicken or pork. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>