I have a list of recipes that I want and plan to make – it's extensive. From cookies and muffins to grilled stuff and salads, the ideas are endless and I'm always adding more. Some of them have been on the list for a couple of weeks, some for months, and some since right after this blog was born, today i want to show off my chimichurri shrimp recipe.
Chimichurri has been on the list for quite a while – too long, actually. I've almost made it several times and I've even had all of the ingredients for it a time or two. Why it took me so long, I do not know.
But when my father-in-law asked us, yet again, when we were going to make chimichurri, we (finally) made it the very next day. The freshly clipped parsley from Clark's mom's garden was motivation enough. Sorry, Mike. Forgive us?
Chimichurri is not something that I'd ever eaten, much less tried to make. So I was thinking, "who am I to attempt and then share a traditional Argentinean recipe with you guys?" But then again, who am I to make curries and taco bowls and Thai garlic shrimp? A person who really likes food, that's who. So who says I can't share random foods from other countries? No one – that's who. It's my blog and I'll post what I want to! *insert dancing lady emoji*
Before embarking on our chimichurri journey, Clark and I did some research. Not surprisingly, there are approximately 3.74 million different takes on this traditional dish; it's done a little bit different in every home and every restaurant in Argentina. Whether or not our version complies with the standards of proper chimichurri-making, I do not care.
According to folklore, chimichurri can be loosely defined as "a mixture of several things in no particular order." So we combined a bunch of herbs, garlic, vinegar, and olive oil until the consistency and taste was just right. I've never been to Argentina, but I can safely say that this is the best chimichurri I've ever had.
Since it is grilling season, I recommend making a batch of this sauce and keeping it on hand in the refrigerator all summer. It is traditionally served over steak, but I haven't found anything that doesn't taste better with chimichurri on it.
If you enjoyed this chimichurri shrimp let us know in the comments!Print