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Shrimp Chimichurri & Rice Pilaf 

Servings 4
Author Emily Weeks, RDN, LD

Ingredients

For the Chimichurri sauce

  • 1 cup cilantro tightly packed
  • 1 cup flat-leaf Italian parsley tightly packed
  • 1 cup diced red onion
  • 2 tsp minced garlic
  • juice from 1 a lemon
  • 2 Tbsp red wine vinegar
  • pinch of salt + pepper + red pepper flakes
  • 1/2 cup olive oil

Rice Pilaf

  • 1 Tbsp olive oil
  • 2 tsp butter
  • 2/3 cup orzo
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup long grain white rice I used Royal’s Basmati Rice
  • 2 3/4 cup no salt added chicken stock
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried parsley
  • 1/4 turmeric

Cooking the shrimp

  • 1 Tbsp olive oil
  • 2 pounds of large raw shrimp, peeled and de-veined

Instructions

For the chimichurri sauce

  1. Add all ingredients to a food processor. Pulse a few times and then slowly add the olive oil until well blended. Set aside.

For the rice pilaf

  1. Heat oil and butter in a saute pan over medium heat. Add the orzo, salt and pepper and stir until browned, about 1 minute.
  2. Add the rice and saute, stirring, until rice is coated with oil and butter.
  3. Add the broth, garlic powder, onion powder, parsley and turmeric and bring to a boil. Reduce the heat to low and cook, covered, for 15 minutes. Remove from heat and set aside.

For the shrimp

  1. Heat the olive oil in a large pan over medium high heat. Add the shrimp and cook until pink and no longer opaque. Remove from heat and toss in the sauce, serve on top of rice pilaf.

Recipe Notes

The sauce freezes well in a freezer-safe plastic bag or container.