4 December, 2015
Kim, my girlfriend, and I have been on a serious chimichurri kick lately. We have just been absolutely enthralled with it. I originally saw a recipe for this somewhere online and tried it and was somewhat underwhelmed. I wouldn’t say it was bad necessarily, just not quite to my liking. Now that I have a recipe worked out that I really like, I can spread it all over anything I want. Who needs ketchup when you have chimichurri?
So, why do we have such a fondness for chimichurri? It may have something to do with the fresh herbs. There is also plenty of kick from the garlic. Then there is the heat from the onion and the pepper flavor and heat of the jalapeño. Just a little bite from the vinegar that also helps mellow the jalapeño and onion. All in all, it’s a great blend of fresh ingredients that compliments many foods very well. I usually end up making at least one batch of chimichurri per week.
What is chimichurri? If you haven’t seen my Ultimate Grilled Flank Steak and Chimichurri recipe, please check it out. But if you don’t have time, here’s the explanation. Traditionally, chimichurri is a simple green sauce made with parsley, garlic, oregano, and white vinegar that originated from Rio De La Plata, Argentina. Now it sees use throughout South America much like ketchup is used by Americans. It is frighteningly simple to make and adds a nice kick of freshness to various meats. I’ve chosen to adjust mine a bit with some cilantro and fresh jalapeño (the jalapeño is completely optional).
For the Chimichurri Sauce:
- 4 Tbsp Red Onion, Finely Chopped
- 4 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Red Wine Vinegar
- 1/2 tsp Granulated Garlic
- 1/2 tsp Kosher Salt
- Optional – 1 jalapeño, seeds removed, minced.
- 4 packed Tbsp Parsley, finely chopped (no stems)
- 4 packed Tbsp Chopped Cilantro
- 2 cloves Garlic, minced
- 2 Tbsp Water
- 1/4 tsp Fresh Black Pepper
- 1/4 tsp Crushed Red Pepper Flakes, or more to taste
For the Shrimp
- 3 Tablespoons Olive Oil
- 2 pounds Shrimp, raw and shelled (with or without tails is your choice, I prefer without)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Crushed Red Pepper Flakes
- For the chimichurri, combine the red onion, olive oil, vinegar, granulated garlic, salt and jalapeño and let it sit for about 5 minute, then add the parsley, cilantro, minced garlic, water, black pepper, and crushed red pepper flakes. Mix all ingredients together. If desired, blend to desired consistency in the blender.
- Heat oil in large pan over medium high (prefer to cook them quick and hot, if you prefer to use medium and take more time, that’s up to you)
- Once the oil is heated to cooking temperature, add the shrimp (if there is juice, drain it off), garlic powder, and red pepper flakes and stir frequently.
- Cook until are completely pink but don’t overcook them or they dry out.
- Serve topped with chimichurri sauce.