I’m approaching my 6 month anniversary of starting this blog on a whim so I wanted to give away a SIGNED copy of Ree’s new cookbook, A Year of Holidays!!! Her food and recipes are absolutely delicious and I love her blog and show on Food Network. After narrowing which recipe I wanted to make today down to 47, ’twas this guy who suggested the Chimichurri Shrimp:
He’s such a smart boy. He likes to read a good book in front of the fire.
To make the Chimichurri Shrimp, or is it Shrimp Chimichurri? Get your blender out. It’s perfectly okay if you don’t have the $5,965.42 fancy shmancy blender. In fact, the blender I have been using since 2003 was given to me by my mother in law and it’s still holding steady….
Add cilantro and parsley to the blender. Chimichurri by the way is like a raw salsa/sauce/condiment from Argentina. It would be good even on an old leather boot.
Add the juice of 3 times,
garlic, salt, cumin, and cayenne next.
Put the lid on, turn on the blender, and drizzle in the olive oil.
Pour half of it over some jumbo shrimp that are peeled, deveined, and deshelled (including tail) and put the rest in another dish for dippage later.
Heat a skillet on medium high with a couple glugs of olive oil. Add the shrimp and cook until pink and cooked through. Don’t overcook these unless you like the texture of rubber-then go for it!
Ta-dah! Like she would say, Tah die fer!
This recipe was in the Cinco De Mayo section of the cookbook. We are a household that wouldn’t mind eating (and drinking) like it was Cinco De Mayo every day of the year! For the non-spanish speaking guests, that’s May 5. Blonde moment 2005: Me: What day does Cinco de Mayo fall on? Husband: Are you kidding me right now? Me: Uhhhhhh, maybe?
- 1 bunch of parsley
- 1/2 bunch of cilantro
- 3 cloves of garlic
- 3 limes
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 1/2 C extra virgin olive oil
- 3# jumbo peeled, deveined, de-shelled raw shrimp
- Add cilantro, parsley, juice of 3 limes, garlic, salt, cumin, & cayenne to a blender.
- With the blender on, drizzle in the olive oil.
- Place shrimp in a baking dish and pour half of chimichurri over them.
- Pour other half into a smaller dish, cover, and put in the fridge.
- Marinade shrimp for 1-2 hours.
- Heat a skillet with 2 T olive oil over medium high heat.
- Cook shrimp until pink and cooked through.
- Serve with extra sauce.
- This is delicious both warm and chilled.
This book is really awesome!!! Thanksgiving is my favorite holiday. I heart punkin pie. And stuffing. And turkey. And taters. And gravy. See how this is a glorious problem?
And the most exciting, Super Bowl Sunday. I like that Manning jersey below. Seems fitting…fingers crossed. Go Broncos! Can’t help myself. It’s a Denver thing.
Ooooh, and I can’t wait to make this one! Spinach Artichoke Dip….I just ate now I’m hungry again….
I am 96.983% sure my zipper was down. That’s how I roll!
COMMENTS closed. Thanks everyone! Winner to be announced tomorrow, 11/14/13!!!!