We came across this beautiful dish named Chimichurri Shrimp by chef Sylvia Fountaine, Chimichurri Shrimp has the best flavor and can be served as an appetizer or with rice for a simple healthy meal she says. Check out the amazing photos below as well as ingredients and directions to make yours at home.
Chimichurri Shrimp Ingredients:
1 lbs large raw shrimp or prawns ( 21-26 in a pound) peeled and deveined.
2 tsp olive oil
Chimichurri Sauce ( you will use ½, save the rest– it is enough for 2 lbs shrimp)
1 bunch Cilantro or about 1 cup packed (stems OK) 1 bunch Italian Parsley- about 1 cup packed
1/4 C fresh lime juice (1-2 limes)
1/2 C olive oil
1/4 C chopped onion
2 garlic cloves
salt 3/4 tsp kosher ½ tsp smoked paprika- ( optional –only if you like smokey flavor)
Directions: Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low. In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again. Add oil, lime juice, smoked paprika ( optional) and salt. Pulse until combined. Set aside in small serving bowl. When shrimp are done, gently toss with ½ of the chimichurri sauce. Serve over rice, pasta or as an appetizer.
Images and Directions by Sylvia Fountaine (Feasting Home)