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 BLACK-EYED PEAS AND CHIMICHURRI RECIPE - (4.5/5)
Provided by DreiFromBK
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes. Light a grill or preheat a grill pan. Season the shrimp lightly with salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate. In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.
GRILLED SHRIMP WITH CHIMICHURRI SAUCE
Get it while the grilling is good! Grilled Shrimp with Chimichurri Sauce is a Michelin-grade main dish made in a matter of minutes. Tender, buttery shrimp only need a few minutes on the grill to cook to perfection. Whip up a homemade chimichurri with fresh parsley and cilantro for a bright, bold finish. Pairs with practically anything!
Provided by Danielle Esposti
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Combine the olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Whisk until well combined. Add the shrimp to the marinade, toss to coat, then set aside to marinate at room temperature for 15 minutes while you prepare the chimichurri sauce.
- Chimichurri (by hand): finely chop the parsley, cilantro, oregano, garlic, and shallot. In a medium mixing bowl, whisk the vinegar, olive oil, and lemon juice until emulsified. Add the chopped herbs and alliums, as well as the red pepper flakes, salt, and pepper. Stir to combine.
- Chimichurri (food processor): combine the parsley, cilantro, oregano, garlic, and shallot in a food processor. Pulse until the herbs and alliums are finely chopped. Add the red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse 5-10 times more, or until well combined. Flip the motor to process and pour in the olive oil through the feed tube until the ingredients form a sauce. Makes about 1.5 cups.
- Skewer the shrimp onto 2 skewers, alternating heads and tails, and keeping them tightly packed.
- Heat a grill to high (450°F). Rub the grates with the cut side of a potato to prevent sticking, or brush with olive oil.
- Arrange the skewers on the grill in a single layer. Grill 2 minutes with the lid open, then flip and cook 2-3 minutes more or until cooked through. The shrimp are cooked through the moment they turn pink and are completely opaque. The ideal temperature is 120°F.
- Drizzle the shrimp with chimichurri sauce and serve immediately.
Nutrition Facts : ServingSize 0.25 lb, Calories 419 kcal, Carbohydrate 9 g, Protein 29 g, Fat 31 g, SaturatedFat 4 g, Cholesterol 227 mg, Sodium 1009 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 25 g
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
GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Provided by Paul Grimes
Categories Garlic Quick & Easy Dinner Shrimp Pea White Wine Potluck Simmer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Make black-eyed peas:
- Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
- Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.
- Make shrimp:
- Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.
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