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!
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.
Remove from heat and serve immediately.
*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.
Didn’t know you had herb garden rights – so cool. Hope to get one of our own going NEXT year!
Ali! I work in downtown KC and love the River Market area. You have to tell me the restaurant you are talking about :)
It’s the best farm-to-table brunch in town, if that’s a hint. (Would rather not say specifically on the blog.) ;)
YUM Chimichurri is definitely one of my favorite sauces. There’s a great Cuban place down the street from me, and their Chimichurri Flank Steak is to die for.
Josh | The Kentucky Gent
You totally have us drooling over that Chimichurri Flank Steak — YUM! We hope you enjoy the recipe!
Chimichurri + shrimp?! Why have I only tried it over beef? Love this Ali! And I’m slightly jealous of your herb accessibility :)
I love Chimichurri sauce! Wish I had more time for an herb garden, fresh herbs are so worth it. Love!
You are so lucky to have such great friends and neighbors in your building! I want to move into this building! This shrimp looks amazing and is a great way to use up the abundance of herbs I have as well!
Thanks Kelley, we hope you love the recipe! :)
This look soooo good! I love chimichurri! Can’t wait to try this :)
Thanks Ana, we hope you love it as much as we do!
This looks amazing. I’ve never made Chimichurri sauce before. I know what I’m making next week! Yum!
Thanks Emily, we hope you enjoy the recipe! :)
Hi Ali! This looks amazing! You get the best photos. I would NOT be able to live above a good restaurant and not eat there daily! Kudos to you for having that kind of willpower!
Thanks CC, you are too kind! We hope you enjoy the chimichurri shrimp! :)
The picture for the chimichurri sauce has red onions in it but the recipe does not? Is the chimichurri sauce supposed to have red onions in it?
Hey Debbie, thanks for catching our mistake. We just fixed it, and we hope you enjoy the recipe!
These look and sound amazing, yum!
Thanks Kelly, we hope you enjoy the recipe!
The photos from your chimichurri recipe appear to include red onion, but I don’t see it listed in the ingredients. Should it be included?
Hey Nicole, thanks for catching our mistake, we just fixed it! We hope you enjoy the recipe! :)
Dude. I love that you’ve become such good friends with them!!! Access to the herb garden?? Score. Now tell me about this date you’re meeting in heels… xo
Made this tonight and it was delicious, healthy and took 2 seconds! Thanks for a great recipe.
Love this! Great pictures and recommended use ?
Thanks, we hope you enjoy!
I made these a couple of days ago and my husband and toddler loved it!
We’re so happy to hear that Kodi! :)
I make this meal at the fire station and the guys love it. I would like to know the name of the restaurant you are speaking of.