A wash of satisfaction comes over me when I make a meal from scratch. I stand over the table, hands on hips and beaming from side to side. I feel like I’m fulling the ‘gatherer’ part of history’s ‘hunter/gatherer’ pairing.
This sense of fulfilling satisfaction is why you won’t find packet meals in our house. I’m slightly addicted to the feeling that I’ve created something wonderful from scratch. That isn’t to say that I spend hours on dinner every night, or eat crackers when I can’t be bothered cooking. It just means that I am armed with an arsenal of quick and easy from scratch meals when I’m busy and lengthy day-long recipes when I’ve got the time and inclination to create.
This grilled spiced prawns on homemade lime flatbread with chimichurri sauce recipe sits somewhere in the middle. Good to make midweek if you are home early and feel like making flatbread and great to make on the weekend for lunch.
I’m all for shortcuts when time poor, but I’m very careful about what those shortcuts are to ensure maximum flavour. If something is going to save me a couple of minutes, I’ll likely just make from scratch. Take the chimichurri sauce for this dish: I literally threw it all in the blender and blitzed till smooth.
With the flatbread taking a little longer to prepare (50 mins including 30 mins resting time), if you wanted to save some time, I’d probably just suggest you buy great flat bread and throw it on the grill. That being said, my feeling is you should give it a try… because it really is great bread!
A cast iron grill is a great way to cook midweek (or on the weekends for that matter). There is something about the flavour that a slight char from a grill can impart which means a lot of the work for a great meal is done for you. I had been using an old uneven grill pan for the last few years, but thanks to my new friends at Chasseur Cookware, I’ve been given a replacement which means I have unceremoniously dumped my old pan for a new gorgeous duck egg blue sun grill… and I think I’m in love.
Grilled Spiced Prawns (Shrimp) on Homemade Lime Flatbread with Chimichurri Sauce
Lime Flat Bread
- 1 cup plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- zest 1/2 lime
- 1/2 cup greek yoghurt
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1 teaspoon garlic salt
- Juice 1/2 lime
- 3 tablespoons olive oil
- 1/3 bunch coriander (cilantro), stems included
- 1/3 bunch continental parsley, stems included
- Juice 1/2 lime
- 1/4 cup olive oil
- 1 shallot, roughly chopped
- 1 garlic clove
- 1/2 teaspoon salt
- 24 large raw prawns (or jumbo shrimp), shelled and deveined
In a medium bowl place all flat bread ingredients and mix well to form a dough. Transfer to a floured bench and knead for two minutes then form into a ball. Wrap in glad wrap and place in the fridge for 20-30 minutes.
In the meantime, prepare the prawn marinade by placing all the ingredients (except the prawns) into a bowl and mix until combined. Add the prawns to the marinade and toss to combine. Set aside in the fridge for at least 20 minutes.
To make the chimichurri, add all the ingredients to a food processor and blend.
Divide the dough into six balls then roll each one out into a circle about 18cm in diameter on a floured bench. Heat a grill pan and a large fry pan on medium high. Brush the grill pan with olive oil and cook the flat bread in batches till grill marks form on each side.
Thread the prawns onto skewers (soaked in water for 30 minutes). Cook the prawns on the grill for 4-5 minutes each side until the prawns change colour from translucent to opaque.
Serve immediately with flatbread, chimichurri and lime wedges.