Basque Shrimp With Chimichurri Recipe

Name: Basque Shrimp With Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds shrimp, washed and deveined; Kosher salt and freshly ground black pepper; 1 tablespoon dried orange rind; 1/2 tablespoon chili powder; 1 teaspoon sea salt; Wooden skewers soaked in water for at least 15 minutes; Basque-Style Green Sauce:; 6 garlic cloves, peeled and chopped; 3 dried bay leaves; 1 fresh poblano pepper, coarsely chopped with the seeds left in; 1 fresh serrano chile, coarsely chopped with the seeds left in; 1/2 tablespoon sea salt; 1/3 cup finely chopped fresh Italian flat-leaf parsley; 1/4 cup finely chopped fresh oregano leaves; 1/4 cup finely chopped fresh basil leaves; 1/4 cup sherry vinegar, plus more if needed; ⅓ cup olive oil, plus more if needed

Servings: persons

4 pounds shrimp, washed and deveined
Kosher salt and freshly ground black pepper
1 tablespoon dried orange rind
1/2 tablespoon chili powder
1 teaspoon sea salt
Wooden skewers soaked in water for at least 15 minutes
Basque-Style Green Sauce:
6 garlic cloves, peeled and chopped
3 dried bay leaves
1 fresh poblano pepper, coarsely chopped with the seeds left in
1 fresh serrano chile, coarsely chopped with the seeds left in
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh basil leaves
1/4 cup sherry vinegar, plus more if needed
⅓ cup olive oil, plus more if needed

1
ub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes.
2
Preheat grill or oven to 450 degrees F.
3
While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don't have a mortar, put all ingredients in blender, with teaspoon of vinegar.)
4
Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined.
5
Place shrimp on hot grill and sear both sides until pink. Remove shrimp.
6
Set shrimp onto platter, spoon over green sauce and serve.

912

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 pounds shrimp, washed and deveined, Kosher salt and freshly ground black pepper, 1 tablespoon dried orange rind, 1/2 tablespoon chili powder, and more.

Yes, Basque Shrimp With Chimichurri falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basque Shrimp With Chimichurri

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