Basque Shrimp with Chimichurri
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1658
- Total Fat
- 176
- Saturated Fat
- 24
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 23
- Cholesterol
- 183
- Sodium
- 700
- Total: 55 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
4 pounds shrimp, washed and deveined
Kosher salt and freshly ground black pepper
1 tablespoon dried orange rind
1/2 tablespoon chili powder
1 teaspoon sea salt
Basque-Style Green Sauce:
6 garlic cloves, peeled and chopped
3 dried bay leaves
1 fresh poblano pepper, coarsely chopped with the seeds left in
1 fresh serrano chile, coarsely chopped with the seeds left in
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh basil leaves
1/4 cup sherry vinegar, plus more if needed
13 cup olive oil, plus more if needed
Directions
Special equipment:
Wooden skewers soaked in water for at least 15 minutes- Rub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes.
- Preheat grill or oven to 450 degrees F.
- While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don't have a mortar, put all ingredients in blender, with teaspoon of vinegar.)
- Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined.
- Place shrimp on hot grill and sear both sides until pink. Remove shrimp.
- Set shrimp onto platter, spoon over green sauce and serve.