Chicken and Shrimp with Pancetta Chimichurri

Chicken and Shrimp with Pancetta Chimichurri
Adapted from foodnetwork.com
Chicken and Shrimp with Pancetta Chimichurri

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • For Chicken and Shrimp:

  • 6

    (6-ounce) boneless and skinless chicken breast halves

  • 1

    pound jumbo shrimp, peeled and deveined

  • 2

    tablespoons dried oregano

  • Kosher salt and freshly ground black pepper

  • Olive oil, for drizzling

  • For Chimichurri:

  • 2

    tablespoons olive oil

  • 8

    ounces pancetta, cut into 1/4-inch cubes

  • 3

    cloves garlic

  • 1

    cup packed fresh parsley leaves

  • 1/2

    cup fresh oregano leaves or 2 tablespoons dried

  • 1/3

    cup red wine vinegar

  • 1

    cup extra-virgin olive oil

  • 3

    tablespoons lemon juice

  • Kosher salt and freshly ground black pepper

Directions

Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through. In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside. In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste. Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

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