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 -
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!
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