Every time I’m going food shopping I can’t help buying a bag of frozen shrimp. I’m all about shortcuts but not compromising the taste of the food, and I’ve grown to love the versatility of frozen raw shrimp. Shrimp cooks in a matter of minutes and most of the shrimp recipes have been the quickest and tastiest recipes. Like most of my recipes, the less time you spend in the kitchen the more time for friends and family! And eating!
This also didn’t create a big kitchen mess. Besides having to clean the skillet and the food processor, it wasn’t bad at all. Oh and the cutting board. I should probably be a little better about cleaning as I go. I was at a cabin trip recently and my friend wanted to know if I ever cook while I clean. I told her yes.. but the more I thought about it, the more I thought to myself, “Who am I kidding?” I’m concentrating on
preventing myself from getting hangry tasting the food to make sure everything tastes right, the last thing I want to do is clean as I go. One of my newest purchases is a kitchen towel that reads, “A messy cook is a happy cook”. I’ll take it! I guess the same goes for being messy when eating. Most days I need a bib. But that’s a story for a rainy day…
I really can’t reiterate how easy this chimichurri sauce came together. It’s a mixture of parsley, cilantro, garlic, Sriracha, olive oil, lemon juice, and a few seasonings. This chimichurri makes a great appetizer but can also be enjoyed on a bed of rice or with some veggies. I enjoyed mine with some extra chimichurri sauce with a side of roasted veggies!
- 2 cups fresh parsley
- 2 cups fresh cilantro
- 1/4 cup + 2 tablespoons extra virgin olive oil, divided
- 2 garlic cloves, peeled
- 2 teaspoons Sriracha
- Juice from 1 lemon
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon oregano
- 1/2 cup red wine vinegar
- 1 jalapeno
- 2 pounds frozen shrimp, raw, deveined, tails removed
- Add parsley and cilantro to food processor and pulse until finely chopped.
- Add 1/4 cup extra virgin olive oil and remaining ingredients (excluding the shrimp) and pulse until combined. Set chimichurri sauce aside.
- Heat 2 tablespoons extra virgin olive oil in a large pan to medium high heat. Add shrimp, salt and pepper. Cook shrimp for about 3 minutes. Flip to other side and add 1/2 of the chimichurri sauce (or more if desired). Cook an additional 3 minutes, or until shrimp is fully cooked.
- Serve chimichurri shrimp with salad, rice, pasta, or as an appetizer with additional chimichurri sauce if desired.
Adapted from Kim's Cravings