Shrimp Chimmichuri

I don’t eat meat so this is unusual for me to post something non vegetarian. However my family eats poultry and seafood, this recipe is one of my daughter’s favorite ways to shrimp and she wanted me post it so she can have it handy. I do like seafood occasionally ( I’m talking 4-5 times a year) specially a good piece of fish that is ethically sourced, sustainable, fresh not frozen. I found ethically farmed shrimp at Trader Joe’s and thought of giving it a try.  Chimmichuri sauce is one of those condiments which is always in my fridge, I use it to perk up anything that needs a little extra to spice up. It perfectly pairs with the sweet delicate shrimp and keeps the texture soft, moist with a good bite. This sauce is very versatile and goes with all sorts of things specially grilled meats or seafoods. Try my grilled veggies with chimmichuri  rice.

 

 

• 1 lbs large raw shrimp or prawns ( 20-25 sized shrimps in a pound) peeled leave in the tail for a neat shape after cooking and deveined. Or look for already prepped shrimps, May cost a few extra cents but saves time.
• 1 tablespoon olive oil
  Chimichurri Sauce ( you will use ½, save the rest– it is enough for 2 lbs shrimp)
• 1 cup fresh cilantro including tender stems
• 1/2 cup fresh flat-leaf parsley with tender stems
• 2 tablespoons finely chopped fresh oregano
• 3/4 teaspoon sea salt or as needed
• 2-3 garlic cloves chopped
• 1 small white onion or shallot finely chopped
• 1/2-1 teaspoon of red chill flakes depending on your heat level
• 1/2 cup good quality extra-virgin olive oil
• 1/2 cup red wine vinegar, preferably

1. Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Once cooked set aside.
2. In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro, Italian parsley and oregano pulse again. Add oil, vinegar, Chile flakes and salt. Pulse until combined. Set aside in small serving bowl.
3. Now gently toss the shrimp with ½ of the chimichurri sauce.
4. Serve with rice, pasta as a meal or can be served as an appetizer on small skewers.
5. Keep the remaining sauce refrigerated up to a week.