Chicken and Shrimp with Pancetta Chimichurri
Show: Giada at Home
Episode: Rock the Block
Rate This RecipeRead users' reviews (41)
- Recipe categories: Meat, Fruit, Lemon, Shellfish, Shrimp, Poultry, Chicken,
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Total Reviews: 41
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By ShananTerris
Kingsburg, CA
on June 29, 2010
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I don't agree with using less olive oil than Giada calls for. I measured the ingredients to her specifications and ended up with a perfectly balanced flavor. I really pureed the parsley until the sauce was bright green with only tiny specks of parsely visible. Maybe that helps emulsify completely so there is no separation between the olive oil, lemon and vinegar? This was delicious, I love the combination of chicken and shrimp together!
By dolllovergirl
Homosassa, FL
on May 16, 2010
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I loved the dish. I may not use as much vinegar and lemon next time. Not sure what else I would change. Tantelizes your taste buds:
By laurenkbutler_1...
irvine, CA
on May 13, 2010
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Fabulous is all I have to say!!!! Directions were super easy to follow and even my picky son loved it and asked for it the next night.
By mrsjoi21
Harper Woods, MI
on May 05, 2010
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The chimichurri is a great enhancement for the chicken and shrimp!
By richvalemg_5042751
Shelton, WA
on November 30, 2009
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This is the first time I have made Chimichurri. I have had it served to me, but never found a recipe. This was amazing. I served the chicken and shrimp with a potato dish and the sauce was even wonderful on the potato dish! I followed everyone's advice about only using 1/2 cup of oil. I can't wait to try it on beef.
By snookus
mercer island, WA
on October 18, 2009
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i always love giada's recipes, but my husband and i both thought the sauce didn't really taste right. maybe our parsley was too strong?
By Angie84
Toluca Lake, CA
on October 18, 2009
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Made this for dinner last night using just chicken and it was delicious. I have made other chimichurri recipes before and this was the best and easiest. I did follow other suggestions and only used 1/2 cup of olive oil. This is definitely the way to go. I think 1 cup must be a misprint in the recipe. Anyhow, I will make this often. Everyone devoured their meal!
By calmseas_12206195
Seattle, 87
on October 07, 2009
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This is wonderful stuff. I love it when Rachel mixes other influences with her Italian cooking background. Make the chimichurri and you can use it on steak too. I think it's going to become something I make alot.
By taylormoseley
austin, TX
on August 17, 2009
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Next time I'll use less lemon and use only shrimp. Me and my fiance` both thought the chicken just didn't go with the sauce. Other than that, it was good and I'll make this again. I'll make it as an appetizer versus a main course.
By mcmillan.katie_...
chicago, IL
on July 27, 2009
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I did like this dish. Although I think that it could of had more sauce. I used 1/2 cup of the EVOO and that was perfect. Next time I will double the other ingredients and use the 1 cup EVOO called for. Other than that, it was great. Thanks Giada!!