Chimichurri & Shrimp Salad
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 servings
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Course
Salad
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Cuisine
International
Chimichurri & Shrimp Salad
Description
The shrimp are lightly cooked in a pan, quickly sautéed with finely chopped garlic and chili pepper to infuse spice and aroma. Butter and a splash of white wine create a delicate sauce that reduces rapidly while parsley is added for freshness. The chimichurri sauce mixes various herbs including parsley, basil, oregano, and thyme with garlic, pepperoncino, olive oil, lemon juice, salt, and black pepper, giving a zesty, herbal complement to the shrimp.
Together with a bed of spring mix, the salad balances warm, buttery shrimp and the bright, acidic chimichurri. The herbs provide a complex flavor profile that enhances the simple seafood and greens. This salad can serve as a light meal or appetizer.
Ingredients
- 10 Shrimp fresh or frozen
- 1 handful of spring mix
- 1 clove garlic
- 1 Chili pepper
- 30 g butter
- 50 ml white wine
- 1 parsley bunch
Chimichurri
- 1 bunch of parsley
- 1 bunch of basil
- 1 bunch of oregano
- 1 bunch of thyme
- 1/4 clove garlic
- ½ tsp dried pepperoncino
- 2 tbsp olive oil
- ½ lemon
- salt
- black pepper
Instructions
- Finely chop the garlic and chili pepper and fry them in a pan with a little butter. After 5-6 seconds, add the prawns, sauté, and then add some wine. Add the finely chopped green parsley and leave the pan over a high heat for 1 minute to reduce the wine.
- For the chimichurri sauce, chop the greens finely. Add the minced garlic and pepperoncini. Mix with salt, pepper, olive oil, and lemon juice.