Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup fresh parsley leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together parsley, cilantro, red wine vinegar, olive oil, garlic, oregano, red pepper flakes, salt, and pepper to make the chimichurri sauce.
2. Thread the shrimp onto the skewers, about 4-5 shrimp per skewer.
3. Brush the shrimp skewers with the chimichurri sauce, making sure to coat them evenly.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and cooked through.
6. Remove the shrimp skewers from the grill and brush them with more chimichurri sauce.
7. Serve the shrimp skewers immediately, garnished with additional chopped parsley and cilantro, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 12g
- Carbohydrates: 3g
- Protein: 21g
Substitutions for ingredients:
- You can use any type of vinegar instead of red wine vinegar.
- You can use any type of oil instead of olive oil.
- You can use fresh or dried herbs instead of parsley and cilantro.
Variations:
- You can use chicken or beef instead of shrimp.
- You can add chopped onion or green onion to the chimichurri sauce.
- You can add lime juice or lemon juice to the chimichurri sauce.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcook the shrimp, or they will become tough and rubbery.
- You can make the chimichurri sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store any leftover shrimp skewers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the shrimp skewers, place them in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the shrimp skewers on a platter, garnished with chopped parsley and cilantro.
Garnishes:
- Chopped parsley and cilantro
Pairings:
- Serve the shrimp skewers with a side of rice or grilled vegetables.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Corn on the cob
Troubleshooting advice:
- If the shrimp skewers are sticking to the grill, brush them with a little bit of oil before grilling.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Chimichurri sauce originated in Argentina and is typically used as a marinade or sauce for grilled meats.
Flavor profiles:
- The chimichurri sauce is tangy, herbaceous, and slightly spicy, while the shrimp is sweet and savory.
Serving suggestions:
- Serve the shrimp skewers as an appetizer or main dish at a summer barbecue or dinner party.
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Region: Argentine