Grilled Shrimp With Black Eyed Peas And Chimichurri Recipe 455

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GRILLED SHRIMP WITH CHIMICHURRI SAUCE



Grilled Shrimp with Chimichurri Sauce image

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

1 lb shrimp (peeled and deveined)
3 tbsp olive oil
1 tbsp lemon juice
1 clove garlic (minced)
1 tsp kosher salt
½ c. firmly packed fresh parsley
½ c. firmly packed fresh cilantro
3 tbsp fresh oregano
6 cloves garlic (minced)
1 small shallot (finely minced)
⅓ c red wine vinegar
½ c extra virgin olive oil
2 tbsp lemon juice from a fresh lemon
½ tsp red pepper flakes
½ tsp kosher salt
½ tsp ground pepper

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 BLACK-EYED PEAS AND CHIMICHURRI RECIPE - (4.5/5)



Grilled Shrimp with Black-Eyed Peas and Chimichurri Recipe - (4.5/5) image

Provided by DreiFromBK

Number Of Ingredients 12

1 cup packed parsley leaves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely chopped oregano
2 small garlic cloves, minced
1/4 teaspoon crushed red pepper
Kosher salt
Pepper
20 large shrimp, shelled and deveined
2 cups cooked or thawed frozen black-eyed peas
2 cups yellow cherry tomatoes, halved
2 cups baby arugula

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.

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