Shrimp with Herb Sauce (Print Version)
# Ingredients:
→ Chimichurri Mix
01 -
120ml extra virgin oil
02 -
2 tablespoons wine vinegar (red)
03 -
120g parsley (fresh), soft stems and leaves
04 -
1 small fresno pepper, deseeded
05 -
3-4 garlic cloves, skin removed
06 -
1 teaspoon oregano (dried)
07 -
1 teaspoon sea salt
→ Main Components
08 -
450g raw jumbo shrimp
09 -
120ml tzatziki, for dipping
10 -
300g tomatoes (cherry), cut in half
11 -
Rice (steamed) or crusty bread, to serve
# Instructions:
01 -
Throw the oil, wine vinegar, parsley, pepper, garlic, oregano, and salt into your food processor. Give it a few quick pulses until everything's chopped small and mixed well. Don't worry if it separates a bit while sitting. No food processor? Just chop everything really small and stir it in a bowl. Split the sauce into three parts for different cooking stages.
02 -
Make sure your shrimp are fully thawed if frozen. Take off shells and tails if you want. Dry them with paper towels, then mix them with one-third of your chimichurri so they're all covered.
03 -
Put the coated shrimp on wooden skewers (soak these in water first so they won't burn). Get a pan or grill nice and hot over medium-high heat. Cook about 2-3 minutes on each side, brushing with more chimichurri as you go. They're done when they turn opaque and reach 63°C inside.
04 -
Mix your halved tomatoes with a spoonful of the chimichurri you saved. Start with a bed of steamed rice on each plate, add your grilled shrimp and dressed tomatoes on top. Put tzatziki on the side for dipping. Keep the leftover chimichurri handy so everyone can add more if they want.
# Notes:
01 -
You can make the chimichurri a day ahead and keep it in the fridge. Just let it warm up before you use it.
02 -
Want a full meal? Add a simple green salad with some lemon juice and olive oil drizzled on top.