Grilled Shrimp with Black-Eyed Peas and Chimichurri Recipe

Name: Grilled Shrimp with Black-Eyed Peas and Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed parsley leaves, finely chopped; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 2 tablespoons finely chopped oregano; 2 small garlic cloves, minced; 1/4 teaspoon crushed red pepper; Kosher salt; Pepper; 20 large shrimp, shelled and deveined; 2 cups cooked or thawed frozen black-eyed peas; 2 cups yellow cherry tomatoes, halved; 2 cups baby arugula

Servings: persons

1 cup packed parsley leaves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely chopped oregano
2 small garlic cloves, minced
1/4 teaspoon crushed red pepper
Kosher salt
Pepper
20 large shrimp, shelled and deveined
2 cups cooked or thawed frozen black-eyed peas
2 cups yellow cherry tomatoes, halved
2 cups baby arugula

1
In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper.
2
Season the chimichurri generously with salt and pepper.
3
In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.
4
Light a grill or preheat a grill pan.
5
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.
6
Transfer to a plate.
7
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.
8
Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.

970

kcal

Calories

Fat

Carbs

132

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 12 ingredients. The key ingredients include: 1 cup packed parsley leaves, finely chopped, 1/2 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 2 tablespoons finely chopped oregano, and more.

Yes, Grilled Shrimp with Black-Eyed Peas and 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.

Grilled Shrimp with Black-Eyed Peas and Chimichurri

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