As I mentioned in my post with 10 tips for beginners: how to start keto in 2021, spices are important part of my keto cooking. Even if you are restricted with variety of foods you can eat, with adding different spices and herbs, making your own blends you can create many different meals. Spices and herbs give you a lot of opportunities, if your spice cupboard is stocked up, you will never get bored with your food.
If you don’t have enough cooking experience in preparing your own blends, you can look for ready-made blends on the Internet and, suggesting their ingredients list, prepare your own. Why make your own mixes instead of just buying them if you can? For two simple reasons: ready-made blends are usually more expensive and also contain various unwanted additives such as palm oil, sugar, food additives and anti-caking agents. If you have your favourite spice mixes that you usually buy, why not consider making your own blends? Making your own blends will give you endless options.
This way I prepared this chimichurri blend. Couple weeks ago I bought small pack of chimichurri spice, and because I repeated this purchase couple more times I decided that cheaper will be to make my own chimichurri blend, since I have all the ingredients in my spice cupboard. And that’s how this recipe came out – we liked it so much I had to make it twice this week 🙂
Originally chimichurri is an uncooked sauce used in Argentina and Uruguay in cooking and as a table condiment for grilled meat. Chimichurri sauce is always made from finely chopped parsley, red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, and sunflower or olive oil. Some recipes add shallot or onion, coriander and lemon juice. It’s usually served with grilled steaks or roasted sausages, but also with poultry or fish. Using dried herbs you can make your own spice blend and enjoy with meat or veggies. Or using fresh herbs, some onion, garlic and olive oil prepare delicious salsa you can enjoy with grilled meat or fish during summer months.
To prepare chimichurri prawns, you need less than 30 minutes (I don’t take time to defrost prawns or green beans) and you have aromatic and flavoursome meal ready on your table. If you’re not a fan of prawns, you can use chicken – I tried it couple times already and was also delicious.
chimichurri prawns
INGREDIENTS for 2 portions:
- 450 g prawns (I use frozen cooked and peeled prawns)
- 2 medium courgettes
- 2-3 handfuls of green beans
- 1 brown onion
- thick slice of butter
- 4 garlic cloves
- 2 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp dried coriander leaves
- ½ tsp sweet paprika powder
- ½ tsp onion powder
- pinch of coarse pepper
- optionally: pinch of chilli flakes
- natural rock salt
DIRECTIONS
If you also use frozen prawns defrost them first and drain from water. Cut onion in half and lengthwise in thick slices. Wash courgettes and cut them in half-slices.
Heat a large skillet adding thick slice of butter. Add onion and fry until golden, then add prawns. If you use raw prawns you can fry them first then add onion.
Add chopped garlic cloves, courgettes and green beans, some salt and all the spices. Fry on medium heat until courgette and beans will be tender. If you use frozen green beans (defrosting them beforehand) it will take 10-15 minutes to be ready.
And it’s ready. Serve hot and enjoy 🙂
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