Shrimp with Three-Herb Chimichurri Sauce

Shrimp with bright and flavorful three-herb chimichurri sauce

Chimichurri is an Argentinian herb sauce that adds a ton of bright, fresh flavor to anything you put it on. It's traditionally paired with steak, but it goes great with the simply sautéed shrimp in this recipe. The whole meal takes just a few minutes to make, and you'll have plenty of leftover sauce to dress up grilled bread, rotisserie chicken, and more later in the week. I like to serve the shrimp over a bed of polenta to round out the meal.


Related Recipes:
- Roast Chicken with Cilantro Chimichurri
- Grilled Pesto Shrimp Pizza
- Pesto-Dijon Salmon


Sautéed Shrimp with Three-Herb Chimichurri Sauce:
For Chimichurri

• In a blender or food processor, combine 1 handful fresh parsley, 1 handful fresh oregano leaves, 1 handful fresh cilantro, 3 peeled garlic cloves, 2 tbsp. red wine vinegar, 1 large pinch of red chile flakes, and a big pinch of salt and pepper.
• Blend until finely chopped, then stream in 1/3 c. extra virgin olive oil until smooth. Check for seasoning and adjust if necessary.

For Shrimp

• Peel and devein 12 large shrimp and toss with 1 tbsp. olive oil, 1 tbsp. melted butter, and a large pinch of salt and pepper.
• Heat a skillet over high heat and add the shrimp.
• Cook for 4-5 minutes, flipping once, or until the shrimp are opaque.
• Drizzle the chimichurri over the shrimp and serve.

Serves two with sauce left over