Skillet Shrimp
with Fresh Chive Chimichurri
with Fresh Chive Chimichurri
Chimichurri is a Latin steak sauce that usually combines cilantro, basil, and mint for a fresh zing of herbal flavor. What chives add to the sauce, that mint doesn't, is an oniony sweetness reminiscent of spring that perfectly complements lightly browned, garlic-marinated shrimp. So get out your cast iron skillet already, and whip up what is sure to become a spring-time seafood favorite.
Ingredients
- 1 lb. shrimp, peeled and deveined
- 2 cloves garlic, pressed
- 2 tsp. ground chile powder
- 1 tsp. kosher salt
- 2 tbsp. olive oil
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh chives, chopped
- 1/4 cup fresh cilantro, chopped
- 5 cloves garlic
- 2 tsp. kosher salt
- 1 tsp. cumin
- the juice of 2 limes
- 1/4 cup olive oil
For the Shrimp:
For the Chive Chimichurri:
Instructions
- Heat a cast iron skillet over medium-high heat.
- In the mean time, combine shrimp in a small bowl with pressed garlic cloves, ground chile powder, kosher salt, and olive oil. Let sit for five minutes or until the skillet is smoking hot!
- Add the shrimp to the skillet and cook until opaque and lightly charred on both sides.
- In a food processor, combine basil, chives, cilantro, garlic, salt, cumin, and lime juice and blitz until well processed.
- Then, slowly drizzle in olive oil while pulsing until a thick sauce forms.
- Serve shrimp along side chive chimichurri and garnish with more fresh chives.
For the Shrimp:
For the Chive Chimichurri:
