Farm Boy shared with us this recipe for Chimichurri Shrimp, a fresh and vibrant dish bursting with herbs, citrus, and a hint of heat. Quick to cook and perfect over basmati rice, it’s a light yet flavourful meal for any night of the week.
Chimichurri Shrimp
Prep Time: 15 min
Cook Time: 5 min
Serves: 2-3
Ingredients:
For Chimichurri Sauce
- ½ packed cup fresh cilantro (stems and leaves)
- ½ packed cup fresh parsley (stems and leaves)
- 2 Tbsp fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 garlic clove chopped
- ¼ tsp Farm Boy™ Organic Crushed Chili Peppers
- 1 Tbsp chopped jalapeño pepper
- ½ tsp salt or to taste
For Shrimp
- 1 bag Farm Boy™ Raw 31/40 Shrimp thawed, peeled (tails left intact)
- 1 Tbsp extra virgin olive oil
- salt and pepper to taste
- 2 cups cooked Farm Boy™ Basmati Rice (from 2/3 cups raw)
Directions:
- For the Chimichurri Sauce: In a blender or food processor, place cilantro, parsley, lemon juice, olive oil, green onion, garlic, Farm Boy™ Organic Crushed Chili Peppers, jalapeño chili, and salt. Pulse until mixture is evenly processed, but not completely smooth. Set aside.
- For the Shrimp: Dry Farm Boy™ Raw 31/40 Shrimp with paper towels and season with salt and pepper to taste.
- Preheat a large skillet over medium heat. Add 1 Tbsp extra virgin olive oil and place shrimp in one layer without crowding. If necessary, do this in batches. Cook for 1 minute, then flip to cook the second side, for 1 minute.
- Remove shrimp from skillet and place in a large bowl. Add half of the chimichurri sauce and toss well.
- Serve over warm Farm Boy™ Basmati Rice and drizzle with more chimichurri sauce.
