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Chimichurri Shrimp

By: Hadia Khanafer from hadiaslebanesecuisine.com
Updated July 10, 2018
Chimichurri Shrimp
Chimichurri Shrimp

"Chimichurri is an uncooked green sauce served in Argentina typically as an accompaniment to beef cuts. But it is also great over grilled fish, chicken, boiled or scrambled eggs and crackers, so just try it with whatever suits your taste. It is similar to pesto in color, though the major ingredient is parsley and not basil. Chimichurri is so easy to whip up and can be made 2-3 days before serving, this will even allow the flavors to mellow together. The authentic Argentinian chimichurri does not call for cilantro - though I tweaked a bit and added cilantro to suit my Lebanese taste buds. Lebanese food has a fair amount of cilantro and garlic and I love to use them quite liberally. The sauce worked so well with the grilled shrimp. If you are looking for an easy and delicious lunch or dinner, keep this in mind!! Serve it with plain rice or baked potatoes."

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Chimichurri in my opinion, just like a good fresh basil pesto, should be in everybody's cooking repertoire! I like to top steaks and fish with it, add it to homemade salad dressings, and even as a dipping sauce for toasted bread! I grow a lot of fresh herbs indoors and out (I live in Michigan) and make this stuff ritually just to keep on hand. Plus your fresh herbs will keep longer!

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