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Gimme Some Chimi!

Discover the Fresh and Versatile Argentinian Condiment of Chimichurri Sauce

Article by Brian Bailey

Photography by Terry Fravel

Originally published in Canton Lifestyle

Authentic Chimichurri Sauce

INGREDIENTS

½ cup quality olive oil

2 tbs red wine vinegar

½ cup fresh parsley, finely chopped

3-4 cloves garlic, minced

1 tsp red pepper flakes

1 tsp dried oregano

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

DIRECTIONS

1. Mix all ingredients in a small bowl. Allow to sit at least 10 minutes to allow the flavors to release into the oil.

2. You can make the recipe in advance as Chimichurri can be stored in the refrigerator for up to a week.

3. Adjust the recipe to your particular taste. Tweak the amounts of ingredients, substitute sunflower oil or try adding cilantro and lemon.

4. Use as a marinade or serve as a sauce over grilled meats and roasted vegetables.

Chimichurri Shrimp

INGREDIENTS

1 lb large raw shrimp (21-26 ct) peeled and deveined

1 tbs olive oil

1 cup chimichurri sauce

Salt & Pepper

DIRECTIONS

1. Rinse shrimp and pat dry. Season with salt and pepper.

2. Heat oil in a heavy sauté pan over medium high heat. Tilt the pan as the oil heats to cover the bottom of the pan.

3. Add shrimp in a single layer and cook for about 2 minutes. Turn and cook for another 2 minutes or until the flesh is pink and opaque.

4. Remove pan from heat and drizzle with chimichurri sauce. Serve over rice, pasta, “zoodles” or simply on their own with additional sauce for dipping.

Chimichurri Chicken

INGREDIENTS

4 skinless, boneless chicken breasts

1 tbs olive oil

1 cup chimichurri sauce

Salt & Pepper

DIRECTIONS

1. Pat chicken dry. Season with salt and pepper.

2. Heat oil in a heavy sauté pan over medium high heat. Tilt the pan as the oil heats to cover the bottom of the pan.

3. Cook chicken about 5-6 minutes per side until golden and fully cooked.

4. Drizzle with chimichurri and serve with a side of your favorite roasted vegetables.

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