Camarões com chimichurri

Ingredientes

• 1/2 cup fresh Italian flat-leaf parsley, (leaves only, stems removed)
• 1/8 cup fresh cilantro, (leaves only, stems removed)
• 1/8 cup fresh oregano, (eaves only, stems removed)
• 1/8 cup roughly chopped red onion or shallots
• 2 cloves garlic, (peeled)
• 1/2 cup extra-virgin olive oil
• 1/8 cup red wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 pound 21/30 large shrimp, (peeled and deveined)
• 1/4 cup chimichurri sauce
• 1/2 teaspoon kosher salt
• 1/8 teaspoon red pepper flakes

Modo de preparo

1. 1

   Make the chimichurri sauce. If using a blender or food processor: Add 1/2 cup flat-leaf parsley leaves, 1/8 cup cilantro leaves, 1/8 cup fresh oregano, 1/8 cup red onion, and 2 garlic cloves to a blender or food processor, and pulse until minced. Add 1/2 cup olive oil, 1/8 cup red wine vinegar, 1 1/2 tablespoons lemon juice, 1/4 teaspoon kosher salt, and ¼ teaspoon red pepper flakes, and pulse 2–3 times to combine. Add more salt to taste if needed. If making by hand: Finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar.

2. 2

   Marinate the shrimp for extra flavor. Place 1 pound of peeled and deveined large shrimp in a mixing bowl. Toss the shrimp with 1/4 cup chimichurri sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Cover with plastic wrap and refrigerate for 15-20 minutes.

3. 3

   Cook the shrimp, then toss with the rest of the chimichurri. In a large cast-iron skillet, heat the reserved 1 tablespoon olive oil over medium-high. Add the shrimp to the skillet in a single layer, and cook for 2-3 minutes until golden on each side and becoming opaque and firm to the touch. Transfer the cooked shrimp to a bowl or serving dish with the rest of the chimichurri, and toss to coat. Serve over fluffy white rice, lemon rice, or orzo pasta.