ROASTED SHRIMP AND PEPPERS WITH CHIMICHURRI
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chimichurri: Stir together the parsley, oil, vinegar, oregano, red pepper flakes, shallots, garlic and 1/2 teaspoon salt in a bowl. Transfer to a serving bowl and set aside.
- For the shrimp and peppers: Preheat the broiler on high. Toss the shrimp with the coriander, red pepper flakes, 1/2 teaspoon salt and 1 tablespoon of the oil. Toss the peppers with the remaining tablespoon oil and 1/4 teaspoon salt.
- Arrange the shrimp in a single layer on half of a large rimmed baking sheet. Arrange the peppers on the other half. Broil, flipping the shrimp and giving the peppers a stir once, until the shrimp are just cooked through and the peppers are tender and charred in spots, 6 to 7 minutes for the shrimp (remove them to a serving plate when done) and 8 to 10 minutes for the peppers. Add the peppers to the serving plate and serve with the chimichurri.
CHIMICHURRI GRILLED SHRIMP
This paleo chimichurri grilled shrimp recipe is a quick and easy summer meal.
Provided by Lisa Wells
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- To make chimichurri sauce, combine all ingredients except shrimp in blender or food processor and blend until parsley is finely chopped.
- Toss shrimp with enough chimichurri sauce to coat and let marinate for 15 minutes.
- Preheat grill to high.
- Place shrimp on skewers.
- Grill shrimp skewers until shrimp turns pink and is just cooked through, 1 - 3 minutes per side.
- Serve with remaining chimichurri sauce.
Nutrition Facts : Calories 337 kcal, Carbohydrate 5 g, Protein 16 g, Fat 28 g, SaturatedFat 4 g, TransFat 0.01 g, Cholesterol 143 mg, Sodium 943 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving
GRILLED SHRIMP WITH CHIMICHURRI
The herbs in this recipe's tangy chimichurri sauce-mint, basil, and parsley-add piquancy to the shrimp and tie the dinner together. It doesn't require much prep work and serves a large crowd, which makes it practically our favorite dish for summer entertaining.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 6
Steps:
- Soak wooden skewers in water for 30 minutes. Heat grill to high.
- Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.
Nutrition Facts : Calories 138 g, Cholesterol 202 g, Fat 5 g, Protein 22 g, Sodium 288 g
BASQUE SHRIMP WITH CHIMICHURRI
Steps:
- ub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes. Preheat grill or oven to 450 degrees F. While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don't have a mortar, put all ingredients in blender, with teaspoon of vinegar.) Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined. Place shrimp on hot grill and sear both sides until pink. Remove shrimp. Set shrimp onto platter, spoon over green sauce and serve.
CREAMY BASQUE SHRIMP SCAMPI
Delicious! It is served here in a local Basque restaurant, and pairs well with rice or pasta. This can easily be made with less butter or no cream, if you'd like.
Provided by Recipe Reader
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the shrimp with salt and pepper, then dust with flour.
- Heat the oil in a large heavy skillet. Add shrimp and cook over medium heat about 2 minutes per side.
- Remove shrimp from pan and drain the oil from pan.
- In the same skillet, warm the wine over low heat. Add shrimp and cook for 1 minute.
- Add butter, lemon juice, and heavy cream. Cook 1 or two minutes more.
- Sprinkle with parsley.
Nutrition Facts : Calories 512.8, Fat 38, SaturatedFat 16.5, Cholesterol 203.9, Sodium 848.9, Carbohydrate 15.4, Fiber 0.5, Sugar 0.9, Protein 17.4
BASQUE SHRIMP WITH CHIMICHURRI
Steps:
- Rub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes.
- Preheat grill or oven to 450 degrees F.
- While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don't have a mortar, put all ingredients in blender, with teaspoon of vinegar.)
- Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined.
- Place shrimp on hot grill and sear both sides until pink. Remove shrimp.
- Set shrimp onto platter, spoon over green sauce and serve.
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- Mix all the ingredients but the shrimp together in a food processor until smooth. Refrigerate for as long as you like, a few hours or a few days, the longer the better.
- Peal and clean the shrimp, be sure to remove the vain across the back of the shrimp with a sharp knife.
- Rinse and drain the shrimp before you marinate them. Do not over marinate them, or you will make ceviche. Put the cleaned shrimp in a non-reactive bowl and mix gently with about half to three quarters of the chimichurri you made and refrigerate for about 15-25 minutes. If the shrimp start to turn white and pink they are cooking from the acid in the chimichurri so get them on the grill ASAP. Remove from fridge and prep for grilling by threading on skewers. If your skewers are wood soak for at least 30 minutes in cold water.
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