CHIMICHURRI SHRIMP SKILLET
Fresh fruit adds sweetness to this bright southwestern shrimp entree. "The contrast of colors, flavors and textures in this dish is wonderful!" -Susan Riley, Allen, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook rice according to package directions. Meanwhile, in a food processor, combine the parsley, oil, lime juice, garlic, vinegar, cumin, salt, oregano and pepper; cover and process until blended., In a large skillet, saute shrimp in 1/4 cup parsley mixture for 3-4 minutes or until shrimp turn pink; remove and keep warm., In the same skillet, saute red pepper and onion in 1/4 cup parsley mixture until tender. Stir in the shrimp, rice, grapes and remaining parsley mixture; heat through.
Nutrition Facts : Calories 421 calories, Fat 20g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 505mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
GRILLED CHIMICHURRI SHRIMP WRAPS
Packed with parsley, garlic and vinegar, chimichurri is easy to make at home. Having a store-bought version of the Argentinian and Uruguayan condiment on hand makes these mash-up wraps even more convenient. Here, Ree tosses grilled shrimp in the herby sauce, then folds them into Indian naan filled with avocado, pickled red onion and arugula. For a final crowd-pleasing touch, she tucks crispy french fries directly into the wraps.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 2 wraps
Number Of Ingredients 11
Steps:
- Cook the fries according to the package instructions.
- Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
- Place the naan breads on the grill to warm and slightly char, about a minute per side.
- To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
- Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
- Serve immediately.
GRILLED SHRIMP WITH CHIMICHURRI
The herbs in this recipe's tangy chimichurri sauce-mint, basil, and parsley-add piquancy to the shrimp and tie the dinner together. It doesn't require much prep work and serves a large crowd, which makes it practically our favorite dish for summer entertaining.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 6
Steps:
- Soak wooden skewers in water for 30 minutes. Heat grill to high.
- Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.
Nutrition Facts : Calories 138 g, Cholesterol 202 g, Fat 5 g, Protein 22 g, Sodium 288 g
LIME AND DILL CHIMICHURRI SHRIMP
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. -Bonnie Landy, Castro Valley, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes., Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs with crusty bread and reserved sauce.
Nutrition Facts : Calories 316 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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5/5 (7)Total Time 15 minsCategory FishCalories 300 per serving
- Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.
- Make the Chimichurri Sauce. 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 until chopped. 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. (Trust me you will find other uses for the remainder…like on eggs, avocado toast, veggies or grilled chicken or fish ).
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Ratings 5Category Dinner, Main CourseCuisine American, ArgentinianTotal Time 18 mins
- Add shrimp to the pan in a single layer and sauté for 2-3 minutes per side. Shrimp should be golden and beginning to curl. Flip shrimp to opposite side and sear for additional 1-2 minutes.
- Remove from the heat and drizzle with the Chimichurri sauce until warmed. You may not need a full cup of sauce. Shake pan to coat well. Sprinkle with red chile pepper flakes.
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