Welcome back to QCK!
Last week someone asked me what’s the best thing I’ve cooked recently. Without hesitation I said it had to be the Maple Oat Cherry Shortcakes. Had I given it more thought at the time, I maybe would have said the Chicken Shawarma Wraps from a few months ago, or maybe my Cajun Shellfish Boil from a couple weeks ago. All were really good, but I think today’s recipe takes the cake for me.
Chimichurri, for those of you who aren’t familiar, is an herby, vinegar/olive oil based sauce used in cooking and as a condiment for meat and fish. It’s a specialty of Uruguay and Argentina. It’s similar to a mignonette, for oysters.
At first I was skeptical to put chimichurri on shrimp becauseI wasn’t sure how it would go with the vinegar, but it works and it’s delicious. The acid in the vinegar brings out the natural brine in the shrimp and they compliment each other really nicely. That works really well in combination with the fresh herbs and red onion and a touch of garlic brings everything together.
Substitutions and Add Ons
- Cilantro can be omitted and replaced with parsley.
- Parsley can be omitted and replaced with cilantro.
- Red Onion can be swapped for shallot.
- Shrimp can be swapped for scallops, lobster, chicken or steak.
- You can also add scallops, lobster, steak, a side of rice.
|Prep: 15 Mins||Cook: 5-7 Mins||Difficulty: Easy||Servings: 2|
- 1/2 lb Large Shrimp, peeled and deveined
- 1 tsp Canola Oil
- 2 Tbsp Red Onion, minced (about 1/4 of a small red onion)
- 1 tsp Jalapeño, minced (about 1/4 of a jalapeño)
- 1 Large Clove Garlic, minced
- 2 Tbsp Red Wine Vinegar
- 1/4 tsp Kosher Salt
- 2 Tbsp Cilantro, finely chopped
- 1 Tbsp Flat Leaf Parsley, finely chopped
- 2 tsp Oregano, finely chopped
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 tsp Ground Black Pepper
- In a small bowl, combine minced red onion, jalapeño, and garlic. Add red wine vinegar and salt, set aside for ten minutes.
- After ten minutes, add cilantro, parsley, oregano, olive oil and black pepper. Mix and set aside.
- In a large sauté pan over high heat, bring 1 tsp of canola oil up in temperature.
- Add shrimp and season with salt and pepper.
- Sear on one side for 3-4 minutes, then add 1 Tbsp of chimichurri to the pan.
- Flip and finish cooking for another 2-3 minutes. Shrimp should be white and pink at this point.
- Remove from heat and add an additional 2 Tbsp of chimichurri and toss until each shrimp is evenly coated.
- Serve warm with remaining chimichurri on the side for dipping.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!