Chimichurri Shrimp Skillet is a flavorful and vibrant dish that combines succulent shrimp with a zesty chimichurri sauce, sweet red grapes, and aromatic spices. Served over a bed of rice, this skillet meal offers a delightful fusion of flavors and textures, showcasing the freshness of the parsley, the tanginess of the lime juice, and the succulent shrimp. Chimichurri Shrimp Skillet is a delicious and satisfying option for a quick and easy weeknight dinner.

Chimichurri sauce originated in Argentina and Uruguay and is traditionally used as a marinade or sauce for grilled meats. It is made with fresh parsley, garlic, olive oil, and vinegar, resulting in a bright and herbaceous flavor profile. Over time, the popularity of chimichurri sauce has spread to various cuisines and dishes.

The combination of shrimp and chimichurri sauce in Chimichurri Shrimp Skillet is a modern twist on the traditional use of chimichurri with grilled meats. The vibrant and tangy flavors of the chimichurri sauce complement the delicate sweetness of the shrimp, creating a harmonious blend of flavors.

The addition of sweet red grapes provides a burst of freshness and a subtle sweetness that balances the tanginess of the chimichurri sauce. The grapes add a unique element to the dish, creating a pleasant contrast of flavors.

Chimichurri Shrimp Skillet is a versatile dish that can be customized to suit personal preferences. Additional ingredients such as chopped vegetables or spices can be incorporated to enhance the flavor profile or add extra texture.

PREP/TOTAL TIME: 30 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

• 2 cups uncooked instant rice
• 3 cups packed fresh parsley sprigs
• ½ cup olive oil
• 2 tablespoons lime juice
• 4 garlic cloves, halved
• 2 teaspoons red wine vinegar
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon pepper
• 1 pound uncooked large shrimp, peeled and deveined
• 1 cup chopped sweet red pepper
• 1 medium onion, chopped
• 1½ cups seedless red grapes, halved

INSTRUCTIONS

1. Cook the rice according to the package directions.
2. In a food processor, combine the fresh parsley, olive oil, lime juice, garlic cloves, red wine vinegar, ground cumin, salt, dried oregano, and pepper. Cover and process until the mixture is well blended and forms a chimichurri sauce.
3. In a large skillet, sauté the shrimp in ¼ cup of the chimichurri sauce for 3-4 minutes, or until the shrimp turn pink. Remove the shrimp from the skillet and keep them warm.
4. In the same skillet, sauté the chopped sweet red pepper and onion in another ¼ cup of the chimichurri sauce until they are tender.
5. Stir in the cooked shrimp, rice, seedless red grapes, and the remaining chimichurri sauce. Heat the mixture through.
6. Serve the Chimichurri Shrimp Skillet hot, garnished with additional parsley if desired.

NOTE:

• Chimichurri Shrimp Skillet is a delicious and vibrant dish that brings together the tanginess of the chimichurri sauce, the succulent shrimp, and the sweetness of the red grapes. The combination of flavors and textures creates a delightful meal that is both satisfying and refreshing. Enjoy the bold and herbaceous taste of Chimichurri Shrimp Skillet as a flavorful option for your next dinner.