Gambas al chimichurri con arroz de coco

Ingredientes

• 1 cup jasmine rice, (rinsed and drained)
• 1 (14-ounce) can coconut milk
• Pinch kosher salt
• 1/2 cup cilantro, (finely chopped)
• 1/2 cup flat-leaf parsley, (finely chopped)
• 1 small Fresno pepper, (seeds removed and finely chopped)
• 2 tablespoons minced shallot
• 1/2 cup extra-virgin olive oil, (plus 2 tablespoons, divided)
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• Kosher salt, (as needed)
• 1 pound large (16/20 count) shrimp, ( peeled and deveined)
• Freshly ground black pepper, (as needed)

Preparación

1. 1

   --- For the coconut rice: ---

2. 2

   In a medium pot, combine the rice, coconut milk and salt and stir to combine. Bring to a boil over medium heat. Cover and reduce heat to medium-low, simmering until all liquid has been absorbed, about 15 minutes. Fluff with a fork and set aside.

3. 3

   --- For the chimichurri shrimp: ---

4. 4

   In a medium bowl stir together the cilantro, parsley, Fresno pepper, shallot, ½ cup (108g) of the olive oil, red wine vinegar and oregano. Season to taste with salt and set aside.

5. 5

   Pat the shrimp dry with a paper towel. Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the remaining olive oil and heat through. Working in batches if needed to not overcrowd the pan, add the shrimp to the pan.

6. 6

   Cook the shrimp until pink and no longer translucent, about 1½ minutes per side. Add the shrimp back to the pan if needed. Drizzle with half of the chimichurri sauce and toss to combine. Remove the shrimp from the pan to a plate or bowl and cover.

7. 7

   --- For serving: ---

8. 8

   Divide the coconut rice among serving bowls and top with chimichurri shrimp. Drizzle with the remaining chimichurri sauce and serve.