Shrimp Chimichurri

 

Ingredients for the Chimichurri Sauce:

• – 1 cup fresh parsley, finely chopped
• – 1/4 cup fresh cilantro, finely chopped
• – 2 tbsp red wine vinegar
• – 2 tbsp fresh lemon juice
• – 3 cloves garlic, minced
• – 1/2 tsp red pepper flakes (optional for heat)
• – 1/2 cup olive oil
• – Salt and pepper, to taste

 

Ingredients for Shrimp:

• – 1 lb large shrimp, peeled and deveined
• – 1 tbsp olive oil (for cooking)
• – Salt and pepper, to taste

 

Directions:

 

For the Chimichurri Sauce:

1. In a bowl, combine the chopped parsley, cilantro, red wine vinegar, lemon juice, minced garlic, and red pepper flakes (if using).

2. Slowly whisk in the olive oil until the sauce is well blended.

3. Season with salt and pepper to taste.

4. Let the chimichurri sit at room temperature for 15-20 minutes to allow the flavors to meld. (Can also be made ahead and stored in the fridge for up to 2 days.)

 

For the Shrimp:

1. Heat a tablespoon of olive oil in a skillet over medium-high heat.

2. Season the shrimp with salt and pepper.

3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.

4. Remove the shrimp from the skillet and set aside.

 

To Serve:

1. Arrange the cooked shrimp on a plate and drizzle generously with chimichurri sauce.

2. Serve with a side of rice, roasted veggies, or a simple salad.

 

Enjoy!