Shrimp with Greek Yogurt (Print Version)
# Ingredients:
→ Herb Sauce Base
01 -
1/2 cup extra virgin olive oil
02 -
2 spoons wine vinegar (red)
03 -
1 cup fresh leafy parsley with soft stems
04 -
1 tiny fresno pepper, deseeded
05 -
3-4 peeled garlic chunks
06 -
1 spoon dried oregano leaves
07 -
1 spoon sea salt
→ Main Components
08 -
1 pound uncooked large prawns
09 -
1/2 cup creamy tzatziki, on side
10 -
2 cups baby tomatoes, cut in half
11 -
Warm rice or crusty bread, as side dish
# Instructions:
01 -
Throw the oil, wine vinegar, leafy parsley, pepper, garlic pieces, oregano, and salt into your blender. Give it a few quick zaps until everything's nicely chopped and mixed together. Don't worry if it separates a bit while sitting. No blender? Just chop everything really small and stir in a bowl. Split this magic sauce into three parts - you'll need them at different cooking stages.
02 -
Got frozen prawns? Make sure they're totally thawed. Take off any shells and tails you don't want. Grab some paper towels and dry those prawns well, then mix them with one-third of your herb sauce until they're all coated.
03 -
Stick your sauce-covered prawns onto wooden sticks (remember to soak these in water first so they won't burn). Get your pan or grill nice and hot. Cook those prawns about 2-3 minutes on each side, brushing on more sauce as you go. They're done when they turn totally pink and hit 145°F inside.
04 -
Mix your cut tomatoes with a bit of the leftover sauce. Start with a bed of warm rice, add your grilled prawns on top, then scatter your dressed tomatoes around. Put the creamy tzatziki on the side for dipping. Bring the rest of your sauce to the table so everyone can add more if they want.
# Notes:
01 -
You can make your sauce a day early and keep it in the fridge. Just let it warm up before you use it.
02 -
Want a full dinner? Add a basic green salad with some lemon juice and olive oil drizzled on top.