Chimichurri Shrimp

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I know that I talk all the time on here about my neighbors, and the crazy adventures and grill-outs and neighbor nights we regularly enjoy together. But I have another set of “neighbors” who I also see almost every day, who have become an equally important and awesome part of my life — they are the kitchen crew at the city’s best farm-to-table restaurant, which happens to be conveniently located just one floor beneath me!

Oh my goodness, I love having them as neighbors.

Pretty much every time I walk in or out of my building — at all hours of the day, mind you — I pass by a few of their staff members who are inevitably hanging out on the back deck of the restaurant. Sometimes they’re out there tending to their enormous organic garden, sometimes they’re unloading a truck from one of the dozens of local farmers who show up each week to deliver fresh ingredients, sometimes they’re out tending to the grills and smokers and other delicious projects of the day that keep our building always smelling like a 5-star restaurant. But most of the time, they’re simply on break, kickin’ back and enjoying the sunshine and catching up with random passersby, like their neighborhood food blogger. :)

After two years of daily impromptu chats — from the early squinty hours when I take my dog out and we’re all standing around guzzling coffee together, to our mid-day “hellos” as I return from the grocery store and we all swap details about what we’re cooking that day, to the evening “inquisition” when I ask all about what cool dinner party they’re hosting that evening and they comment upon my yoga-pants-to-high-heels-transition and ask all about the new date I’m going to meet — let’s just say that have gotten to know one another very well. And we all basically feel like family. And I absolutely love it.

Suffice it to say, I lucked out all around when it comes to amazing neighbors of all kinds.

Well, the other perk to having these guys in the building is that the chef from the restaurant generously grants me use of their epic herb garden that’s conveniently located right outside my back door. And I do mean epic.  They have every kind of basil! Parsley galore! So much oregano! And don’t even get me started on the epic bushes that are their sage plants. It is freaking bountiful, and I am more than happy and grateful to help them out with the abundance. Especially with that parsley and cilantro. When they’re in season, there’s always one sauce each summer that must be made.

Why, chi-chi-chi-chimichurri, of course. :)

This Argentinian sauce has long been one of my favorites. It’s chocked full of fresh herbs and flavors, it’s super quick and easy to make, and it tastes great with just about any proteins or vegetables.

I often use it as a dipping sauce for parties, or as a simple basting sauce for whatever I toss on the grill.

But one of my all-time favorite uses for chimichurri is to toss it with some sauteed shrimp. Chimichurri and seafood naturally pair perfectly together. And if you multitask whipping up the sauce while the shrimp is cooking, this dish can literally be on the table in less than 10 minutes.

My kind of cooking. :)

Feel free to serve the chimichurri shrimp over some quinoa or pasta or rice. Or if you’d like to serve it with vegetables, add some of those to the shrimp saute and use a little extra sauce. Or if you’d like to get creative, you could even use the shrimp as toppers for a fresh green salad or some Argentinian tacos. Whatever sounds good — you really can’t go wrong with chimichurri and shrimp. Trust me. :)

Big thanks to my restaurant neighbors for all of the fresh herbs (yet again), and hope that you enjoy this recipe as much as I do!

Chimichurri Shrimp

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• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x

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Description

This chimichurri shrimp recipe is full of delicious fresh flavors, and ready to go in about 10 minutes!

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Ingredients

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• 1 tablespoon olive oil
• 1 pound jumbo (or large) shrimp, peeled and de-veined
• 1/2 cup* chimichurri sauce

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Instructions

1. Heat oil in a large saute pan over medium-high heat.  Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque.  Stir in the chimichurri sauce, and toss until the shrimp are evenly coated.
2. Remove from heat and serve immediately.
3. *My recipe for homemade chimichurri sauce yields a little over 1 cup, so you can either halve the recipe or use the leftovers for another recipe.

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