Chimichurri Shrimp Skillet Recipes

CHIMICHURRI SHRIMP SKILLET

Chimichurri Shrimp Skillet image

Fresh fruit adds sweetness to this bright southwestern shrimp entree. "The contrast of colors, flavors and textures in this dish is wonderful!" -Susan Riley, Allen, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cups uncooked instant rice
3 cups packed fresh parsley sprigs
1/2 cup olive oil
2 tablespoons lime juice
4 garlic cloves, halved
2 teaspoons red wine vinegar
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1 cup chopped sweet red pepper
1 medium onion, chopped
1-1/2 cups seedless red grapes, halved

Steps:

Cook rice according to package directions. Meanwhile, in a food processor, combine the parsley, oil, lime juice, garlic, vinegar, cumin, salt, oregano and pepper; cover and process until blended., In a large skillet, saute shrimp in 1/4 cup parsley mixture for 3-4 minutes or until shrimp turn pink; remove and keep warm., In the same skillet, saute red pepper and onion in 1/4 cup parsley mixture until tender. Stir in the shrimp, rice, grapes and remaining parsley mixture; heat through.

Nutrition Facts : Calories 421 calories, Fat 20g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 505mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.

GRILLED SHRIMP WITH CHIMICHURRI

Grilled Shrimp with Chimichurri image

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

Ingredients

2 1/2 to 3 pounds large shrimp, peeled, tail left on, if desired
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
Chimichurri Sauce Recipe
Grilled Peppers and Cherry Tomatoes

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

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