Shrimp with Chimichurri Dipping Sauce

Shrimp with Chimichurri Sauce
http://pgoarelish2.files.wordpress.com/2011/01/13734shrimp_4561_mrg.jpg?w=100
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 20 mins

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

Chimichurri Sauce:
1cup basil leaves
1cup parsley leaves
1/2cup cilantro leaves
1/3cup extra-virgin olive oil
1clove garlic
2tablespoons fresh lime juice
2teaspoons red wine vinegar
1/2teaspoon ground cumin
1teaspoon salt
Shrimp:
1/2teaspoon cumin
1/8teaspoon cayenne pepper
1/2teaspoon salt
1 1/2pounds large shrimp (about 30), peeled and deveined
1tablespoon canola oil

Instructions

  1. To make the chimichurri sauce, combine basil, parsley, cilantro, olive oil, garlic, lime juice, vinegar, cumin and salt in a blender; purée.
  2. For the shrimp, combine cumin, cayenne and salt in a bowl; add shrimp and toss.
  3. 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.

—Recipe by Marge Perry

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 220
  • Fat 16g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 10g
  • Cholesterol 145mg
  • Sodium 1230mg
  • Potassium 220mg
  • Carbohydrate 3g
  • Fiber 1g
  • Sugars 0g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 30%
  • Calcium 10%
  • Iron 8%
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