Grill up some shrimp and serve it on a bright, herb-loaded bed of chimichurri pasta.
The first time I had chimichurri was years ago after my husband came back from a business trip to Venezuela. He told me about the beautiful green sauce that he had, served over grilled steak. Soon after his trip, he tried his hand at his own version of chimichurri.
He told me the main ingredient for the chimichurri was fresh parsley. Yes, parsley. The pretty green herb that’s used mostly as a garnish. I have to admit that I was skeptical. I wasn’t sure how he’d make a fabulous sauce with parsley as the main ingredient.
We’ve been eating chimichurri ever since. It’s amazingly easy to make with just a few simple ingredients, and the flavor is as wonderful as its color.
Chimichurri is traditionally served as a sauce with meat, but to quote Pee Wee Herman, I’m a rebel, Dottie! I thought it would be great with shrimp, and it is! There are many variations of chimichurri, so feel free to go with the flow and add what you like to yours.Print
Patricia Conte is the writer, recipe developer, and photographer behind Grab a Plate. She credits her love of cooking, baking, and entertaining to her Italian immigrant family who is also passionate about all things food! Visit her at Grab a Plate where she shares her love of food, recipes, and bites in between. Follow Patricia on Twitter, Facebook, and Instagram.