Chef Chris Hastings uses the vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp, and also as a dressing for the black-eyed pea ragù that's served alongside. Slideshow: Grilled Shrimp Recipes
How to Make It
In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.
Light a grill or preheat a grill pan. Season the shrimp lightly with salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate.
In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.
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Aggregate Rating value: 5
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: Joe Palozzi
Review Body: I am usually one to decry rating recipes when you make lots of substitutions, but I think this is a very versatile combination of flavors. I'm sure it's great as written, but I had to sub dried oregano for fresh, mizuna for arugula, and apples for tomatoes. Suffice to say, the herbaceous oregano, tart lemon, and fresh green parsley flavors make the shrimp pop and the peas scrumptious.
Review Rating: 5
Date Published: 2017-11-15
Author Name: shiva9104
Review Body: Good One
Review Rating:
Date Published: 2016-06-16
