A recipe for grilled herb shrimp with chimichurri sauce. Shrimp are marinated with fresh herbs, grilled on rosemary skewers, and served with a chimichurri sauce.
Course
Main Dish
Cuisine
Mediterranean
Prep Time40minutes
Cook Time20minutes
Total Time1hour
AuthorRenee
Ingredients
For the herb garlic infused olive oil:
1cuppacked assorted fresh herbs
2garlic clovespeeled and smashed
1cupolive oil
For the chimichurri sauce:
3/4bunch fresh flat-leaf parsleyabout 2 cups
3/4bunch fresh cilantroabout 1 cup
1/4cuppacked fresh oregano leaves
2teaspoonsfresh thyme leaves
1teaspoonchopped fresh rosemary leaves
2tablespoonsred wine vinegar
1/2teaspoonred pepper flakes
1/2teaspoonsalt
1/4teaspoonfresh ground pepper
1/2cupolive oilplus more if needed
For the grilled herb shrimp:
1/4bunch fresh flat-leaf parsleyabout 1/2 cup
1/4bunch fresh cilantroabout 1/4 cup
Handful fresh oregano leavesabout 2 tablespoons
1teaspoonfresh thyme leaves
1teaspoonchopped fresh rosemary
1/2cupherb garlic infused olive oil
1poundmedium shrimppeeled and deveined
8to 10 thick rosemary branches
Salt and pepper
Instructions
For the herb garlic infused olive oil:
Rinse and dry the fresh herbs. Squeeze or bruise them to release oils. Place them in a jar along with the garlic.
Heat the oil to warm (no more than 160 degrees F) and pour into the jar.
Let cool to room temperature. Cover and set in a dark place (cabinet or pantry). Remove garlic after 2 days. Use within 3 weeks.
For the chimichurri sauce:
Make sure all the fresh herbs have been rinsed and dried (I use a salad spinner to spin-dry).
Cut the stems from the parsley and cilantro below the leaves (to have mostly only leaves left).
Place the parsley, cilantro, oregano, thyme, rosemary, vinegar, red pepper flakes, salt, and pepper in the bowl of a food processor fitted with a knife blade.
Pulse a few times to chop the herbs. Scrape down the sides of the bowl. Pulse while drizzling in the olive oil. Do not over-process or it will become a paste.
Transfer the chimichurri sauce to a small bowl. Stir in additional olive oil for desired consistency. Adjust seasoning with salt and pepper to taste.
Serve immediately or cover and refrigerate overnight. Recommended to make a day ahead for flavors to develop.
For the grilled her shrimp:
Cut the bottom stems from the parsely and cilantro. Finely chop the parsley, cilantro, and oregano.
Place all the herbs and the garlic infused olive oil in a bowl. Stir to combine. Add the shrimp and toss to coat. Marinate for 20 minutes.
Heat a grill to medium-high heat.
Strip all but the top 2 to 4 inches of needles from the rosemary branches. Whittle or cut the end to make a point.
Skewer the shrimp on the rosemary branches. Season with salt and pepper.
Grill the shrimp until they are just cooked through, about 2 minutes per side.
Serve the shrimp skewers with chimichurri sauce.
Recipe Notes
Total time does not include time for infused oil to set and overnight refrigeration for sauce.