Chimichurri Shrimp

Posted by Alayne Gardner-Carimi on

The bright flavors of vomFASS Extra Virgin Olive Oils in freshly made chimichurri complement shrimp beautifully. Try it with other kinds of seafood—like grilled salmon, sea bass, or lobster!

Ingredients (serves 4)
For the chimichurri sauce:
¼ cup coarsely chopped sweet onion
2 garlic cloves, peeled and coarsely chopped
1 bunch cilantro, washed and dried
1 bunch flat-leaf parsley, washed and dried
¼ cup fresh lime juice (1 to 2 limes)
½ cup vomFASS Garlic Extra Virgin Olive Oil 
¾ tsp kosher salt, or more to taste

For the shrimp:
1½ pounds large shrimp, peeled and deveined
1 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil 
½ cups finely grated Pecorino Romano, plus more for dusting completed dish

Place the onion and garlic in the bowl of a food processor and pulse several times until chopped. 
Add the cilantro and parsley; pulse again until chopped. 
Add the lime juice. 
Slowly add the olive oil through the feed tube with the machine running. Season with salt.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 4 to 5 minutes. Turn the heat down to medium-low. Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days. (See suggested uses above.)
Serve the shrimp with rice, pasta, or cauliflower “rice.”

Glass is Great

Spring Green Pasta

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.