| | Cheiro verde prawn skewers
Cheiro verde prawn skewers
Cheiro verde prawn skewers 4.3-5 9
  • Calories: 1040 kj
  • Fat: 18g
  • Carbohydrates: 10g

How to Make:

  1. To make the cheiro verde, combine the spring onion, parsley, coriander and oil in a bowl. Season.
  2. Transfer half the cheiro verde to a bowl. Add prawns and stir to coat. Cover and place in the fridge for 1 hour to marinate.
  3. Thread the prawns onto metal or soaked bamboo skewers. Preheat a barbecue grill or chargrill on medium. Cook skewers, turning once, for 3-4 minutes or until prawns change colour.
  4. Meanwhile, stir oil and lemon juice into the remaining cheiro verde.
  5. Arrange the skewers on a platter. Top with the avocado. Drizzle over the cheiro verde mixture.
Time for preparing:
10 min.
Servings:
6

Ingredients:

  • 30 large green prawns, peeled, deveined
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 1 small avocado, coarsely chopped
  • Cheiro verde
  • 4 spring onions (shallots), trimmed, finely chopped
  • 1/2 cup chopped fresh continental parsley
  • 1/2 cup chopped fresh coriander
  • 2 tablespoons extra virgin olive oil
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