Make-Ahead Chimichurri Shrimp And Corn Salad Recipe Recipe

Name: Make-Ahead Chimichurri Shrimp And Corn Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 4 teaspoons plus 1/4 cup extra-virgin olive oil; 1 bulb fennel, chopped into 1/2-inch pieces; Kosher salt; 2 tablespoons unsalted butter; 2 ears corn, shucked; 10 to 12 medium shrimp, shells on; 1 cup cilantro leaves; 1 cup parsley leaves; 1 1/2 teaspoons red wine vinegar; 1/2 teaspoon chili flakes; 1 medium clove garlic, smashed into a paste (about 1 teaspoon)

Servings: persons

1 large red bell pepper
4 teaspoons plus 1/4 cup extra-virgin olive oil
1 bulb fennel, chopped into 1/2-inch pieces
Kosher salt
2 tablespoons unsalted butter
2 ears corn, shucked
10 to 12 medium shrimp, shells on
1 cup cilantro leaves
1 cup parsley leaves
1 1/2 teaspoons red wine vinegar
1/2 teaspoon chili flakes
1 medium clove garlic, smashed into a paste (about 1 teaspoon)

1
Preheat broiler. Rub bell pepper skin with 2 teaspoons oil, and toss fennel with another 2 teaspoons oil and 1/8 teaspoon salt. Lay pepper and fennel, in single layer, on foil-lined baking sheet. Broil, stirring fennel and rotating pepper, until pepper skin is charred and cracked and fennel is just beginning to brown, about 15 minutes. Let pepper cool, then peel skin, discard seeds and finely chop.
2
Meanwhile, bring medium pot of water to boil with butter and large pinch salt. Boil corn cobs until kernels turn bright yellow, 3 to 4 minutes, then remove. Turn heat down to simmer and add shrimp. Simmer gently until just bright pink, about 3 minutes, then run under very cold water, peel shells and devein. Cut kernels off corn and mix in bowl with shrimp, fennel and bell peppers. Refrigerate until ready to eat.
3
For chimichurri, combine cilantro, parsley, 1/4 cup oil, vinegar, chili flakes and garlic in blender or food processor and pulse until combined but a bit chunky; season with pinch salt. Refrigerate chimichurri overnight; before eating or taking to go, fold into corn and shrimp salad.

454

kcal

Calories

Fat

Carbs

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 large red bell pepper, 4 teaspoons plus 1/4 cup extra-virgin olive oil, 1 bulb fennel, chopped into 1/2-inch pieces, Kosher salt, and more.

Yes, Make-Ahead Chimichurri Shrimp And Corn Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Make-Ahead Chimichurri Shrimp And Corn Salad Recipe

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