Chimichurri Shrimp with Herbs (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
½ cup parsley, finely chopped
02 -
4 cloves garlic, finely minced
03 -
1 Fresno pepper, seeded and finely minced
04 -
1 teaspoon dried oregano
05 -
½ cup extra virgin olive oil
06 -
3 tablespoons red wine vinegar
07 -
1 teaspoon salt
08 -
½ teaspoon freshly ground pepper
→ Shrimp
09 -
1 lb jumbo shrimp, peeled and deveined
10 -
3 tablespoons olive oil
11 -
2 cloves garlic, finely minced
12 -
2 tablespoons mild honey, such as clover
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon salt
15 -
½ teaspoon freshly ground pepper
# Instructions:
01 -
Finely chop parsley, garlic, and Fresno pepper with a sharp knife. Avoid using a food processor. Combine these ingredients in a medium bowl. Add oregano, salt, and pepper, followed by olive oil and red wine vinegar. Stir well to combine. Let sit for at least 1 hour to allow flavors to meld.
02 -
Peel and devein the shrimp. In a bowl, mix olive oil, garlic, honey, smoked paprika, salt, and pepper. Add the shrimp and toss until evenly coated. Cover and refrigerate for 20 minutes.
03 -
Heat a saucepan or grill pan on high heat. Place marinated shrimp in a single layer and cook for 2-3 minutes per side until fully cooked.
04 -
Transfer cooked shrimp to a serving dish. Spoon approximately ¼ cup chimichurri sauce over the shrimp and toss to coat. Serve the remaining sauce on the side in a ramekin. The shrimp can be served in tacos, over rice, or with grilled bread slices.
# Notes:
01 -
Allow the chimichurri sauce to rest for at least 1 hour for optimal flavor melding.