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Basque Shrimp with Chimichurri

  • 16servings
  • 55minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pounds shrimp, washed and deveined

  2. Kosher salt and freshly ground black pepper

  3. 1 tablespoon dried orange rind

  4. 1/2 tablespoon chili powder

  5. 1 teaspoon sea salt

  6. 6 garlic cloves , peeled and chopped

  7. 3 dried bay leaves

  8. 1 fresh poblano pepper, coarsely chopped with the seeds left in

  9. 1 fresh serrano chile , coarsely chopped with the seeds left in

  10. 1/2 tablespoon sea salt

  11. 1/3 cup finely chopped fresh Italian flat-leaf parsley

  12. 1/4 cup finely chopped fresh oregano leaves

  13. 1/4 cup finely chopped fresh basil leaves

  14. 1/4 cup sherry vinegar , plus more if needed

  15. 13 cup olive oil , plus more if needed

Instructions Jump to Ingredients ↑

  1. Wooden skewers soaked in water for at least 15 minutes Rub 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.

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