In Argentine chimichurri sauce is traditionally served with grilled meat, poultry and seafood. It is the perfect match with grilled Argentine red shrimp.
2 pounds whole head on Argentine red shrimp or 1 1/2 pounds headless shell on or peeled and deveined shrimp
3/4 cup olive oil divided
3 Tbsp red wine vinegar
2 large garlic cloves
1/2 cup packed parsley leaves
1/2 cup packed cilantro leaves
red pepper flakes to taste
juice of 1 lime
For whole head on shrimp take kitchen scissors and cut the shell on the back of the tail from the end of the head to the last segment of the tail. Peel off the shell leaving the tail on and remove the vein. If you are using headless shell on peel the shell off leaving the tail on and remove the vein.
Place the parsley leaves, cilantro leaves, 1/2 cup of olive oil, the garlic cloves, red wine vinegar, red pepper flakes and lime juice into a food processor. Pulse until everything is well chopped and blended together.
Coat the shrimp with the remaining olive oil and place on the grill cooking 1- 2 minutes per side until cooked through. Place the shrimp on a serving platter and drizzle the chimichurri sauce over the shrimp. Serve immediately.
Shrimp can also be cooked in a saute pan on the stove.
Serve with a rustic loaf of fresh bread
Serve with a nice salad
© Todd Wendt 2016 All rights reserved