Pescatarian Archives

Beans recipes

White bean confit

2 hours

Stokbrood with vanilla-honey baked Camembert" width="400" height="400"/>

Braai recipes

Stokbrood with vanilla-honey baked Camembert

30 minutes

Beans recipes

Glazed Hasselback butternut squash

1 hour

Braai recipes

Grilled hake with lemon and chilli

30 minutes

Aliums

Tomato and anchovies roasted in garlicky cream

45 minutes

Anchovy recipes

Smoked mackerel and cream cheese dip

Prawns and

Chimichurri prawns

9 minutes

Chimichurri prawns

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 9 minutes

Ingredients

1⁄2 cup olive oil
1⁄4 cup lemon juice
30 g Italian parsley, chopped
1 T chilli flakes
400 g medium prawns, shelled and deveined

Method

Mix 1⁄3 cup olive oil, the lemon juice, parsley and chilli flakes until well blended.

Drain the prawns in a colander. Heat the remaining oil in a large saucepan over a medium heat. Cook the prawns in batches for 3 minutes, or until bright pink.

Sprinkle the chimichurri over the prawns and drizzle over the dressing.

Cook's note: Chimichurri is an Argentinian sauce of herbs and spices mixed with oil and vinegar to rub over grilled meat or fish. Woolies’ readymade chimichurri blend contains chillies and spices that make a great base for your sauce.

Browse more seafood recipes here.

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Potato-and-fennel gratin

Coddled eggs on cauliflower purée

White bean confit

Stokbrood with vanilla-honey baked Camembert

Creamy feta falafel wraps

Glazed Hasselback butternut squash

Grilled hake with lemon and chilli

Tomato and anchovies roasted in garlicky cream

Caper-and-white-anchovy aïoli

Malt-vinegar-battered fish

Smoked mackerel and cream cheese dip

Chimichurri prawns

Chimichurri prawns

Ingredients

Method