Red Onion Marmalade
Shrimp with Chimichurri Dipping Sauce
Dip marinated seared shrimp in a fragrant three-herb sauce.
25
6 servings
Chimichurri is a thick green sauce as common in Argentina as ketchup is in the United States. It’s made from herbs, garlic, olive oil and vinegar.
Ingredients
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Chimichurri Sauce:
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1 cup basil leaves
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1 cup parsley leaves
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1/2 cup cilantro leaves
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1/3 cup extra-virgin olive oil
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1 clove garlic
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2 tablespoons fresh lime juice
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2 teaspoons red wine vinegar
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1/2 teaspoon ground cumin
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1 teaspoon salt
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Shrimp:
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1/2 teaspoon cumin
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1/8 teaspoon cayenne pepper
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1/2 teaspoon salt
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1 1/2 pounds large shrimp (about 30), peeled and deveined
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1 tablespoon canola oil
Instructions
- To make the chimichurri sauce, combine basil, parsley, cilantro, olive oil, garlic, lime juice, vinegar, cumin and salt in a blender; purée.
- For the shrimp, combine cumin, cayenne and salt in a bowl; add shrimp and toss.
- Heat oil in a large nonstick pan over medium-high heat. Working in batches to avoid crowding, cook shrimp 2 to 3 minutes per side or until just opaque. Transfer to a large platter and let cool in a single layer. Serve with chimichurri sauce.
Nutritional Info (per serving)
- Calories 220
- Fat 16g
- Saturated Fat 2g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 10g
- Cholesterol 145mg
- Sodium 1230mg
- Potassium 220mg
- Carbohydrates 3g
- Fiber 1g
- Sugars 0g
- Protein 16g
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