Whenever I want to make a dish a bit more interesting I love using a homemade chimichurri sauce! Chimichurri is a sauce from Argentina that is packed with lots of fresh herbs, garlic, and olive oil, so it’s full of flavor and works well both as a side or as a marinade. While it’s traditionally served in Argentina with grilled beef or steak, I love that it’s so versatile and can also be served with shrimp, or even with chicken, vegetables, or a light white fish.
To prepare the shrimp, I recommend using my 15-minute shrimp recipe with white wine and garlic, available here, and serving the sauce on the side. If you have less time, or if you want to make skewers to serve the shrimp as a make-ahead appetizer (soo good), I recommend using Barefoot Contessa’s recipe here and roasting them quickly in the oven (also under 15 minutes)!
- ½ cup good olive oil
- 2 tablespoons red wine vinegar
- 5 cloves of garlic
- 2 tablespoons red onion, diced
- 1 tablespoon fresh oregano
- 1 cup fresh flat-leafed parsley
- ¼ - ½ cup fresh cilantro
- Salt and pepper to taste
- Add garlic and red onion to a food processor and pulse just a few time until fine. Add in parsley, oregano, and cilantro and pulse a few more times until mixture is fully incorporated. You'll want to make sure that the herbs are not completely pureed, just finely chopped.
- Transfer to a small bowl and add in olive oil and vinegar, and add salt and pepper to taste. Serve instantly or keep in refrigerator until ready to serve.
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