Chimichurri Shrimp with Tomatoes
Ingredients
Chimichurri Sauce
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley
- 1 small chile
- 3–4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
Shrimp and Extras
- 1 pound jumbo shrimp, raw
- 1/2 cup tzatziki, for serving
- 2 cups cherry tomatoes, halved, for serving
- bread or rice for serving
Instructions
- 1
Blitz up your sauce in a food processor. It will be somewhat emulsified and it will settle a bit as it rests. If you don't have a food processor, finely chop everything and mix together in a bowl. Divide the sauce into three bowls: one bowl for tossing with the shrimp, one bowl for brushing while cooking, and one bowl for brushing at the table.
- 2
Thaw shrimp (if frozen) and remove shells and tails (if necessary or desired). Pat dry with paper towels. Toss the shrimp with one third of the chimichurri.
- 3
Thread the saucy shrimp onto soaked wood skewers. Transfer to a grill pan, grill, or standard sauté pan over medium high heat. Add the shrimp and cook for 2-3 minutes per side, depending on the size of your shrimp. Brush with additional sauce as you cook. Cook until no longer translucent, or until 145 degrees.
2 min - 4
Toss some cherry tomatoes with a spoonful of reserved chimichurri and then plate it all up: rice, tomatoes, shrimp, and a little side dish of tzatziki just for something extra to dip and dunk.
