Chimichurri Shrimp
Chimichurri Shrimp
Ingredients
- 1 lb large raw shrimp or prawns peeled and deveined.
- 2 tsp olive oil
- salt and pepper to taste
Chimichurri Sauce
- 1 bunch Cilantro or about 1 cup packed
- 1 bunch Italian Parsley- about 1 cup packed
- 1/4 cup fresh lime juice
- 1/2 cup olive oil
- 1/4 cup chopped onion
- 2 garlic cloves
- 1/2-3/4 tsp salt
- optional additions: 1/2 tsp smoked paprika, pinch cayenne, a few slices of jalapeno, fresh oregano
Instructions
- 1
Make the Chimichurri Sauce.
- 2
In a food processor, place garlic and onion, (or chop everything finely by hand) and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped. Add olive oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.
- 3
Saute the shrimp.
- 4
Pat the shrimp dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Carefully place the shrimp in the hot skillet, with space around each one. Let the first side sear until golden, then turn-do not fiddle with them. Once they form the letter "C," turn the heat off. If they form a complete circle, they are on their way to being overdone.
- 5
When the shrimp are done, gently toss them with half or some of the chimichurri sauce.
- 6
Serve over jasmine rice, cauliflower rice, pasta, Everyday Quinoa or as an appetizer with mini forks.
Chimichurri Sauce
Nutrition
Per serving
