Chimichurri is an herby, spicy green sauce that is perfect for this nourishing shrimp and rice dish
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1cupdiced red onion1 small, divided
1tablespoonminced garlic3 cloves
2tablespoonminced jalapeño1 small, divided
1/4cupred wine vinegar
1cupuncooked brown rice
Make the chimichurri
Add the spinach, cilantro, 1/2 cup of red onion, garlic, salt, and 1 tablespoon jalapeño to a food processor. Pulse until the spinach, cilantro, and red onions are chopped. Scrape the sides of the bowl and add in red wine vinegar to help the mixture come together more as you pulse for about 15 seconds.
Pour in 1/4 cup of olive oil and pulse until it becomes the desired texture.
Cook the rice
Meanwhile, heat 1 teaspoon of olive oil over medium heat in a saucepan. Add remaining 1/2 cup red onion and sauté for about 5-7 minutes until the onion has softened. Stir in jalapeño and rice, and cook for about 1 minute until rice is lightly toasted. Pour in water or broth and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, for about 35 minutes until rice is cooked and most of the liquid has been absorbed.
Cook the shrimp
Heat the remaining 2 teaspoons of olive oil over medium-high heat in a large skillet. Add peeled shrimp in one layer and cook for about 3-5 minutes or until the shrimp easily releases from the skillet. Flip and cook until done, about 2-5 minutes.
Serve the cooked rice topped with the shrimp and cover with chimichurri sauce. Enjoy!
*Makes 1 cup chimichurri*1 pound peeled shrimp is about 2 pounds unpeeled shrimp*Use 1/2 of the jalapeño (or about 1 tablespoon) for less spicy chimichurri*Based on this recipe from Delish*Substitute an equal amount of parsley for the cilantro if desired. Add a 1/2 teaspoon of dried oregano for a little more flavor.*Use veggie broth or chicken broth in place of water if desired
Recipe from Living Well Kitchen https://blog.memeinge.com/chimichurri-shrimp/