Chimichurri is an uncooked green sauce served in Argentina typically as an accompaniment to beef cuts. But it is also great over grilled fish, chicken, boiled or scrambled eggs and crackers, so just try it with whatever suits your taste.
It is similar to pesto in color, though the major ingredient is parsley and not basil. Chimichurri is so easy to whip up and can be made 2-3 days before serving, this will even allow the flavors to mellow together. The authentic Argentinian chimichurri does not call for cilantro – though I tweaked a bit and added cilantro to suit my Lebanese taste buds. Lebanese food has a fair amount of cilantro and garlic and I love to use them quite liberally.
The sauce worked so well with the grilled shrimp. If you are looking for an easy and delicious lunch or dinner, keep this in mind!! Serve it with plain rice or baked potatoes.
- Shrimp are great when charred but they can be easily grilled in an iron skillet on the stove top. I used peeled shrimp with tails left intact. They look more presentable on your table. Every last bit of this dish is completely worth it.
Place the parsley, cilantro, garlic, onions, chili, lemon juice, salt and black pepper in a bowl of a food processor and pulse.
While the food processor is running, add the olive oil in a fine steady stream. You will end up with a green sauce. Set aside.
Brush a large iron skillet with canola oil. Heat the skillet over high heat.
Add the shrimp to the iron skillet.
Cook for 3 minutes, then flip them over and cook for another 3 minutes until the shrimp are pink and cooked through.
Pour the chimichurri sauce equally over the shrimp in the skillet. Give a quick stir and remove from heat.
Chimichurri Shrimp
Description
Ingredients
- 500 g. / 1 lb. 2 oz shrimp shelled deveined with tails left intact
For the chimichurri sauce:
- 1 cup fresh parsley leaves chopped (stems removed)
- 1 cup cilantro leaves chopped (stems removed)
- 3 garlic cloves
- 1 small onion
- 1 red habanero or chili more or less depending on how spicy you like your sauce
- 1/2 cup olive oil
- Salt to taste
- 1/4 cup freshly squeezed lemon juice
- A dash of freshly grated black pepper
- ¼ teaspoon cumin powder
Instructions
- To prepare the chimichurri sauce: Place the parsley, cilantro, garlic, onions, chili, lemon juice, salt and black pepper in a bowl of a food processor and pulse. While the food processor is running, add the olive oil in a fine steady stream. You will end up with a green sauce. Set aside.
- Brush a large iron skillet with canola oil. Heat the skillet over high heat.
- Add the shrimp to the iron skillet, reduce heat to medium and cook for 3 minutes, then flip them over and cook for another 3 minutes until the shrimp are pink and cooked through.
- Pour the chimichurri sauce equally over the shrimp in the skillet. Give a quick stir and remove from heat. Serve with plain rice or baked potatoes.
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