The bright flavors of freshly made chimichurri (one of South America’s most popular sauces) complement shrimp beautifully. Try it with other kinds of seafood, too, like grilled salmon, sea bass, or lobster. We have also enjoyed it with eggs and chicken.
- For the chimichurri sauce:
- 1/4 cup coarsely chopped sweet onion
- 2 garlic cloves, peeled and coarsely chopped
- 1 bunch cilantro, washed and dried
- 1 bunch flat-leaf parsley, washed and dried
- 1/4 cup fresh lime juice (1 to 2 limes)
- 1/2 cup extra virgin olive oil
- 3/4 teaspoon kosher salt, or more to taste
- For the shrimp:
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
Make the chimichurri sauce: Place the onion and garlicin the bowl of a food processor and pulse several times until chopped. Add the cilantro and parsley; pulse again until chopped. Add the lime juice. Slowly add the olive oil through the feed tube with the machine running. Season with salt.
Heat the olive oil in a large skillet over medium high heat. Add the shrimp and sauté for 4 to 5 minutes. Turn the heat down to medium-low. Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days. (See suggested uses above.)
Serve the shrimp with rice, pasta, or cauliflower “rice.”
Serves 4 — Recipe adapted from feastingathome.com