Chimichurri Shrimp With Quinoa
- For Chimichurri:
- 1/2 cup flat leaf parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 1/3 cup green onions, finely chopped
- 4 cloves garlic, minced
- 1 jalapeño, minced
- 2 tablespoons fresh oregano, minced
- 1 teaspoon dried oregano
- 1/8 cup red wine vinegar
- Zest of 1 lemon
- Juice of 1/2 lemon
- 3/4 cup olive oil
- 1/2 teaspoon fresh cracked pepper
- Salt to taste
- You Will Also Need:
- 12 ounces jumbo shrimp, cleaned and peeled, uncooked
- For Quinoa:
- 1 cup quinoa, rinsed and drained
- 1 tablespoon olive oil, plus more for cooking shrimp
- 2 cloves garlic, minced
- 1 3/4 cup chicken broth
- 1/2 teaspoon cumin
- 1/3 teaspoon smoked paprika
- 1/3 teaspoon pepper
- Salt to taste
Adapted from hispanickitchen.com
1. In a medium bowl, combine all of the ingredients for the chimichurri sauce. Taste for salt. Add 1/3 of the sauce with the cleaned shrimp in another bowl. Cover and marinate in refrigerator for 2 hours.
2. Remove shrimp from refrigerator 20 minutes before cooking time.
3. In a medium pan, add 1 tablespoon of olive oil and heat to medium heat. Add the garlic and cook for 1 to 2 minutes. Add the quinoa that has been rinsed and drained. Add the chicken broth and spices, stir well to combine. Cover,reduce heat to a simmer and cook for 15 to 18 minutes or until all the broth has evaporated. Remove from heat and let stand for 10 minutes.
4. While the quinoa is resting, preheat 2 to 3 tablespoons of olive oil to medium heat for 3 minutes. Add the shrimp to the hot pan, spreading it out evenly so it's not crowded. This will help the shrimp brown nicely and not steam. Cook for just about 2 minutes per side or until pink in color. You may have to cook the shrimp in batches, so transfer the cooked shrimp to the pan with the quinoa while you cook all of the shrimp. Before serving, lightly fluff the quinoa with a fork and garnish the top of dish with some of the chimichurri, about 1/3 cup. Yields 4 dinner servings or 6 light servings for a starter.