We just bought a large bag of quinoa and I needed some inspiration to use it up. I recently saw a very enticing chimichurri skirt steak recipe by Sage Recipes that has had my mouth watering for weeks. Emily's chimichurri skirt steak was inspiration enough to run to the store and scoop up some fresh large shrimp! Hubby and I haven't had much seafood lately (an unfortunate aversion due to pregnancy, which was over 3 years ago!) and it was time to get my feet wet again.
Chimichurri is a traditional Argentine sauce. Some folks confuse the two analogous sauces, pesto and chimichurri. Although they are very similar, pesto is a basil based sauce with nuts, oil, garlic and more recently cheese. Chimichurri is a parsley based sauce with garlic, red pepper flakes, vinegar and salt. Both are fantastic and are my favorite sauces to whip up and add to grilled meats or fresh pasta.
I'm known to sometimes overly garnish my foods with this fantastic sauce. I would drink it if I could. Oh wait, I have! Really, it's that good!
My recipe has an added jalapeno kick, although it's easily adaptable. Have fun with it and don't be shy to over garnish! Your taste buds will thank you!
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Grilled Chimichurri Shrimp
Recipe created by Epicurean Mom
1 bunch flat leaf parsley, rinsed
5 garlic cloves
1 jalapeno, seeded and coarsely chopped
2 tablespoons fresh basil, coarsely chopped
1 1/2 tablespoons fresh thyme, coarsely chopped
1/3 cup fresh oregano, coarsely chopped
1 lime, juiced
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
salt and pepper to taste
1lb shrimp, peeled and devined
Creme fraiche, for garnish *Optional*
Place prepared shrimp in a bowl or ziplock bag, set aside.
Pour all ingredients, except shrimp and creme fraiche, in a food processor. Blend until well combined. Spoon 3/4 of chimichurri into shrimp bowl, cover and refrigerate for at least 3 hours. I recommend marinating overnight. Spoon remaining 1/4 of mixture into a small bowl, cover and refrigerate until ready to use.
Preheat the grill on medium heat. Skewer the shrimp or place directly on grill. Grill until outside is pink, about 4-6 minutes., depending on shrimp size.
Plate quinoa, top with shrimp and drizzle with creme fraiche.