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Thursday, July 14, 2011

Chimichurri Shrimp and Rice Skillet

Since the first time I made chimichurri back in August, (gosh, that feels like a life time ago!!) I have tried numerous times to work chimichurri into our meals, and this, my friends, was probably the best way yet!  The chimichurri gave this standard rice and shrimp some major flavor.

Don't like shrimp?  Not a problem, cut up some chicken, or pork, or even some salmon and use that instead.  It would work just as well as it did with the shrimp.

It's simple, it's light, and it's super tasty!  Enough said.

Chimichurri Shrimp and Rice Skillet
Adapted from Taste of Home
- Serves 4 -
Printable Recipe 
3 cloves garlic, chopped
1 cup tightly packed fresh parsley sprigs
1/4 cup olive oil
1 Tablespoon lime juice
2 teaspoon red wine vinegar
1Tablespoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon coarse salt
1/2 teaspoon black pepper
1 teaspoon olive oil
1/4 sweet onion, finely chopped
1 large red bell pepper, roughly chopped
1 lb. large uncooked shrimp, peeled and deveined
2 1/2 - 3 cups cooked Basmati rice

In a food processor, add the garlic, parsley, olive oil, lime juice, vinegar, oregano, red pepper flakes, salt and pepper and process until blended.

In a large skillet, add 1 tsp of olive oil and the onion.  Saute until the onion is just starting to soften, about 5 minutes.  Add the bell pepper and saute for 2 minutes.  Add the shrimp and saute until shrimp turns pink and is heated through.  Remove from heat and add cooked rice and the chimichurri sauce.  Toss to combine.  Season with salt and pepper if needed.  Enjoy!

One Year Ago:  Sunny Side Orzo


StephenC said...

Perfect simplicity. Shrimp would be my desert island food.

Big Dude said...

chimichurri is hard to hook up wrong - looks delicious

Cranberry Morning said...

Just the kind of meal we love and have a LOT at our house - but with chicken. :-) YUM.

Mary said...

How gorgeous. It's not yet 8 in the morning and you've set my stomach to growling. This is perfect summer eating.It looks delicious. Have a great day. Blessings...Mary

Andrea the Kitchen Witch said...

This dish is so pretty! I love the specks of green parsley in with the red peppers. This would be the perfect low maintenance/cooking summer meal Jenn, thanks for sharing it. It also sounds like it'd be darn good for my lunch today :) Wonder if I have a full cups worth of parsley in the to check!

Michael Toa said...

Looks simple but definitely packed with flavours. It's summery too. Nice one Jenn.

Pam said...

I love the combination of flavors and textures - yum!

Chris said...

I'm a huge fan of chimichurri but have not tried it with shrimp yet. I can imagine how good it tastes with grilled shrimp.