Chimichurri Prawns Mazatlan
Serving Size 4
Ingredients
- 5 tablespoons Olive oil
- 2 tablespoons SupHerb Farms Fusions® Chimichurri
- 16 ounces Prawns — shelled and deveined
- 1 Lemon — halved
- 1/2 cup Mexican beer
- to taste Salt and pepper
- pinch Red pepper flakes
- 1 each Roma tomato — diced
- 2 stalks Green onion — chopped
Categories
- Categories: Argentinian, Latin, Mexican, South American
- Ingredients: Appetizers, Entrees, Seafood, Small Plates
Preparation
- Combine 3 tablespoons of olive oil, SupHerb Farms Fusions® Chimichurri, and prawns in a large mixing bowl. Blend well and marinate for 10 minutes.
- Heat remaining olive oil in a sauté pan on medium. Add marinated prawns and cook for 2 minutes.
- Squeeze the juice from a lemon half over the prawns and add beer. Season with salt, pepper and red pepper flakes. Bring to a boil.
- Reduce heat to low. Add tomato and lemon juice squeezed from other lemon half. Stir together.
Serve over rice.
