Chimichurri Shrimp

Hi friends – reporting from my couch on a Saturday night.  I successfully have made no plans this weekend and have watched The Bachelorette, 2 Denzel Washington movies (The Hurricane and Man on Fire…both amazing), and we’re about to start the new season of Bloodline, so things are looking good over here. On top of that, I have brainstormed SO many food projects featuring my herb garden, with special appearances from my friends Cilantro, Chive, Mint, Thai Basil, Dill, and Parsley.  Real Basil is struggling in the growing department, so cross your fingers it kicks in by the time caprese salads are on a daily rotation in this household.

Amazing, herby, delicious shrimpies.

The last few weeks I’ve been leaning on the quick, 20-minutes-to-throw together meals to get me through the week.  Ingredients I always have on hand? Fresh herbs, lemon or lime, little bit of heat, olive oil, and seafood.  Any combination of those will yield you amazing results. Every. Single. Time. BUT, I’m about to introduce you to a sauce that you can use again and again, on chicken, shrimp, steak, sandwiches…? Haven’t tried that last one, but WHY NOT.

Tomatoes added. For effect and color contrasting.

Traditional chimichurri can be found in the best of Argentinian cuisine, but this is my “take” on it.  Usually, it features parsley, garlic, vinegar, and oil.  Instead, we’re adding everything we can find within arms reach to take it up a notch.  You know those giant bunches of herbs you have lying around when you need one tablespoon but buy 7 cups at the grocery store?  THIS is what you should make with them.  Honestly, throw anything you’ve got in there.  Don’t like cilantro because you think it tastes like soap? First, read this article because it’s interesting.  Then, I give you permission to add any other herbs you want!  My favorite extras are mint, chives, and dill.  It’s that easy!

Salad on the side. Because #veggies.

So friends, take a stab at this delicious, easy, quick, but PACKED WITH FLAVOR recipe.  I would have grilled them, but alas, we were out of propane.  So I envy anyone that gets to throw these bad boys on the grill with a little char.  Let me know what you think!

Chimichurri Shrimp
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This chimichurri sauce can be added to anything (try chicken and steak!), but with these grilled or sauteed shrimp, it makes a quick meal with amazing flavor.
Ingredients
For the chimichurri sauce:
  • 2 cups of herbs, minced (I recommend heavier in the parsley/cilantro area, but add in mint, dill, basil, and chives!)
  • ½ cup olive oil
  • 1 lime, juiced
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 2 garlic cloves, minced or pressed
  • Note: feel free to add one serrano or jalapeno pepper (take out the seeds and membrane!) for some extra heat, but keep in mind the shrimp have some red pepper flakes!
For the Shrimp:
  • 1 pound of shrimp, deveined, tails on
  • 1 tbsp. olive oil
  • 1 tsp. freshly ground pepper
  • 1 tsp. kosher salt
  • 1 tsp. red pepper flakes
Instructions
For the shrimp:
  1. Marinade the shrimp in the olive oil, salt, pepper, and red pepper flakes for 20-30 minutes. Meanwhile...make your sauce!
For the sauce:
  1. Combine the minced herbs, lime juice, salt, pepper, olive oil, and garlic in a large bowl.
Back to shrimp:
  1. Saute or grill (on skewers!) the shrimp for 2 minutes per side on medium/high heat. Add the shrimp to the large bowl with the chimichurri sauce and toss until they're all coated. Cover for 5 minutes to let the heat combine all the flavors.
  2. Enjoy!

 

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