For Brenton Lyman, grilled food is the perfect summer fare. The former executive chef at Bluecoast Seafood Grill + Raw Barin Bethany Beach isn’t limited to meat or poultry. He also grills prawns and serves them with a spicy chimichurri.
“The flavors in this dish are complex but not overbearing,” he says. “It’s easy to execute and will wow guests at a dinner party.”
A standout element of the recipe is the chimichurri—a pesto-like sauce made with oil, fresh herbs and acid. This version uses red wine vinegar, olive oil and red jalapeños for a little kick. Unlike green jalapeños, red jalapeños are fully ripened and are sweeter, fruitier and often spicier than the green peppers. While the recipe calls for a few red jalapeños, green ones work as well.
While it can be made in a blender, the best chimichurri requires quick pulses in a food processor.The simple but delicious sauce acts as a marinade for the prawns and a dipping sauce, and it also lends to a stunning presentation with vibrant pops of color.
This prawn dish is served over a bed of summer squash peeled into “noodles.” You can make this cut by hand using any vegetable peeler. It speeds up the process to have a good spiralizer on hand, though. If you’re a fan of squash and zucchini noodles, it’s a great tool to keep in the kitchen. The zucchini and summer squash in this dish remain raw, adding a fresh textural element.
This recipe makes two to three servings, but it’s a great option for summer dinner parties, so you can always double or triple it to serve guests. You’ll likely be left with some chimichurri sauce. You can store it in a sealed container in the refrigerator and use it for other grilled proteins like steak, chicken, salmon and more. While prawns are typically larger than shrimp and have a slightly sweeter taste, you can also substitute large shrimp for this dish if that’s what you prefer.
Chimichurri Grilled Prawns and Summer Squash Noodles
Recipe by Brenton LymanCourse: DinnerCuisine: Seafood, American
Servings
2
servings
Prep time
30
minutes
Cooking time
10
minutes
Total time
40
minutes
These chimichurri grilled prawns pair wonderfully with summer squash noodles for a seasonal dish that’s filled with flavor.
Ingredients
- Chimichurri Prawns
1 bunch parsley
4 oz oregano
1 bunch green onions (greens only)
4 cloves garlic
2-3 red jalapeños
1 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and pepper to taste
1 pound of prawns
- Summer Squash “Noodles”
2 tablespoons Dijon mustard
1 bunch of green onions (whites only)
1/2 cup champagne vinegar
2 tablespoons honey
1 cup extra-virgin olive oil
Salt and pepper to taste
3 yellow squash, small to medium
3 green zucchini, small to medium
Directions
- Chimichurri and Grilled Prawns
- Add all the vegetables to a food processor and pulse five times. Add the red wine vinegar, salt and pepper. Pulse five more times.
- Slowly add the olive oil into the food processor and continue pulsing until it reaches the preferred consistency.
- (If you do not have a food processor, finely chop the ingredients and mix the vegetables in a bowl. Slowly add the vinegar and then olive oil.)
- Meanwhile, wash the prawns or shrimp in cold water. Use scissors to cut the back and remove the vein.
- Add enough chimichurri to the prawns (or shrimp) to marinate them. Reserve enough of the sauce for presentation and to use as a dip. (You can also use the extra on meat dishes over the next few days.)
- Grill the prawns or shrimp, about 2-3 minutes per side or until they are coral/orange in color. Be careful not to overcook them, or they’ll get rubbery.
- Summer Squash and Zucchini Noodles
- Add the Dijon mustard and green onion white tips to blender. As you start to blend, add the vinegar and keep blending until smooth.
- Once the mixture is smooth, add the honey, then slowly add the oil until the liquids are incorporated together (emulsify). Sprinkle with salt and pepper to taste. Set aside.
- Cut the ends off the squash and peel lengthwise to create long ribbons. Once the seeds are showing, rotate and repeat the process on each side. (Or, use a spiralizer to speed this process along.)
- Mix with 2 ounces—or more—of vinaigrette to coat.
- Plating
- Create a swoosh of chimichurri on each plate in big circles.
- Spoon the squash onto the plate inside the chimichurri circles, creating a bed for the prawns.
- Place the prawns on top of the “noodles” and enjoy!
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