Argentinian Chimichurri Shrimp
I never knew much about Argentina, except for the fact that my grandfather served a church mission there some years ago. What I have learned since then is that Argentina is actually home to one of the top food capitals of the world, Buenos Aires. Throughout the history of Argentina diverse groups and people from around the world found their home within Argentinean borders, including Spanish and Italian immigrates from the European continent. The food in Argentina is influenced by Italian, Spanish, and Latino cooking. Pizza, tapas, tacos, risotto, you name it and Argentina has it!
Argentinian Chimichurri Shrimp
Cuisine: South American
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-6
Ingredients
- 8 carrots, cut lengthwise in half
- 15-20 shrimp
- 2 cups rice
- Chimichurri Sauce:
- 1 cup parsley, finely chopped
- 2 green onions, finely chopped
- 2 cloves garlic, finely diced
- 1/2 tsp cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 lemon, juiced
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
Instructions
- Set over to 375 degrees F. Brush the carrots with olive oil and sprinkle with a pinch of cumin, red pepper flakes, oregano, and salt. Bake in oven for 25-30 minutes or until soft.
- Place rice in a rice cooker and cook until soft (roughly 20 minutes).
- Mix the parsley, green onions, garlic, red pepper flakes, oregano, salt, lemon, apple cider vinegar, and olive oil together in a bowl.
- Place the shrimp, a little oil, and half the Chimichurri sauce in a large skillet. Cook for 5-10 minutes or until shrimp are thoroughly cooked.
- Top the carrots with half of the remaining chimichurri sauce and mix the remainder into the rice. Enjoy!