
Yield: 8
Chimichurri Shrimp & Rice

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
Rice
- 1 cup long grain white rice
- 2 cups water
Chimichurri Sauce
- 1 red chili pepper, roughly chopped
- 1 shallot, peeled and roughly chopped
- 2 garlic cloves
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 2 tbsp fresh oregano
- 3 tbsp red wine vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
Shrimp
- 2 lbs peeled shrimp
Instructions
- In a medium pot, heat the rice and water over medium-high heat. Bring the mixture to a boil then reduce to a simmer. Cook, covered, until all of the water has been absorbed, about 20 minutes.
- While the rice is cooking, in the bowl of a food processor, add the chili, shallot, garlic, parlsey, cilantro, oregano, and red wine vinegar. Pulse the ingredinets together until they being to break down. Blend the mixture and slowly drizzle in the olive oil. Season it with salt and pepper to taste. Set it aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp to the pan and cook, stirring occasionally, until the shrimp is completely cooked, about 5 minutes. Add the chimichurri sauce and toss to coat.
- Serve the shrimp immediately with the cooked rice or store in the refrigerator for up to 3 days.
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