| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups loosely packed fresh flat-leaf parsley leaves (from 1 large bunch), finely chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh oregano leaves, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 small shallot, finely chopped
- 1 small clove garlic, minced
- Kosher salt
- 1 1/4 pounds peeled and deveined jumbo shrimp, with the tail and final segment attached
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- 2 tablespoons olive oil
- 8 ounces mixed color baby bell peppers
Instructions
- For the chimichurri: Stir together the parsley, oil, vinegar, oregano, red pepper flakes, shallots, garlic and 1/2 teaspoon salt in a bowl. Transfer to a serving bowl and set aside.
- For the shrimp and peppers: Preheat the broiler on high. Toss the shrimp with the coriander, red pepper flakes, 1/2 teaspoon salt and 1 tablespoon of the oil. Toss the peppers with the remaining tablespoon oil and 1/4 teaspoon salt.
- Arrange the shrimp in a single layer on half of a large rimmed baking sheet. Arrange the peppers on the other half. Broil, flipping the shrimp and giving the peppers a stir once, until the shrimp are just cooked through and the peppers are tender and charred in spots, 6 to 7 minutes for the shrimp (remove them to a serving plate when done) and 8 to 10 minutes for the peppers. Add the peppers to the serving plate and serve with the chimichurri.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 220 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 3 mg |
| Sodium | 290 mg |
Reviews
I haven’t tried it yet but, to see what I have it looks AMAZING
This review is for the chimichurri only. I wanted a topping for some pork tenderloins I grilled for a family dinner. I made this thinking I might be the only one to eat it but to my surprise everyone loved it. My dad couldn’t stop raving and even the 16 year old liked it.
Ridiculously good – Chimichurri is great on lots of things too. So good. Thank you Valerie.