My husband discovered chimmichurri by accident, when he came across a parsley sauce recipe for steak in Cook’s Illustrated. It wasn’t until much later that we discovered that this delicious sauce was essentially the famed Argentinian Chimmichurri. Like any traditional food, it varies a little depending on tastes. We love ours with less garlic and more red onion, and prefer it on the chunkier side. Although it typically is paired with steak, it’s great with seafood too.
- 1 lb large shrimp, peeled and deveined (tail on or off, as you prefer)
- 2 tbsp olive oil
- Juice of one lime
- Salt and pepper to taste
- 1/4 cup red onion, chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 cups fresh parsley leaves
- For the shrimp, toss with olive oil, lime juice, salt and pepper and let marinate 30 minutes.
- Meanwhile, combine red onion, garlic, olive oil, vinegar, salt, pepper and red pepper flakes in a food processor or blender. Pulse to chop and combine. Add parsley leaves and process on low until desired consistency is achieved (I like mine a bit chunky but you can puree it completely if you like).
- Preheat grill to medium. String shrimp on metal or bamboo skewers (if using bamboo, be sure to soak your skewers for at least 1 hour before grilling). Grill about 2 minutes per side.
- Serve on or off skewers with chimmichurri drizzled over.