25 Aug Shrimp Chimichurri

Using SAIL ARGENTINE RED SHRIMP is an excellent choice for this preparation. The partially split shell makes them easier to peel while helping protect the shrimp’s tender, delicate texture during cooking. Their naturally sweet flavor pairs beautifully with the fresh herbs, garlic, vinegar, and citrus found in chimichurri.

Ingredients

Yield: Approximately 2 to 4 servings

• 1 lb SAIL Argentine Red EZ Peel Shrimp
• 3 Tbsp extra virgin olive oil
• 2 Tbsp butter
• 1 Tbsp chopped garlic
• 1 tsp chopped fresh oregano, or ½ tsp dried oregano
• ¼ tsp red pepper flakes
• ½ tsp sea salt or kosher salt
• ¼ tsp coarse-ground black pepper
• 1 Tbsp red wine vinegar
• 1 Tbsp fresh lemon juice
• 2 Tbsp finely chopped fresh parsley
• 1 Tbsp finely chopped fresh cilantro, optional

Preparation

1. PREHEAT THE PAN: Heat a large sauté pan over medium-high heat. Add the olive oil and butter.
2. BUILD THE FLAVOR BASE: Add the garlic, oregano, red pepper flakes, salt, and black pepper. Sauté briefly until aromatic.
3. COOK THE SHRIMP: Add the Argentine Red EZ Peel Shrimp. Cook for approximately 1 minute per side, just until the shrimp are cooked through.
4. FINISH WITH CHIMICHURRI FLAVOR: Add the red wine vinegar, lemon juice, parsley, and cilantro, if using. Toss and sauté for approximately 1 additional minute, until the herbs are fragrant and the shrimp are evenly coated.
5. FOOD SAFETY: Shrimp should reach a minimum internal temperature of 145°F.
6. SERVE: Serve as a standalone appetizer, over grilled vegetables or rice, or alongside crusty bread for soaking up the flavorful pan sauce.