Grilled Shrimp and Vegetables with Mixed Herb Chimichurri

Tonight’s dinner will include two of my favorite recipes. I’ll be cooking Grilled Shrimp Scampi Style, courtesy of Bobby Flay, and serving it along with rice and grilled vegetables. The side sauce will be a Mixed Herb Chimichurri. The recipes for the grilled shrimp and the chimichurri are listed below. Enjoy!

Grilled Shrimp Scampi Style w. Soy Sauce, Ginger & Garlic (Recipe courtesy of Bobby Flay, 2008)

Serves 4

1/4 cup plus 1 tsp soy sauce
2 Tbsp plus 2 tsp toasted sesame oil
2 limes, juiced
2 tsp honey
2 2-inch pieces of fresh ginger, finely grated
4 cloves garlic, finely chopped
½ cup canola oil
1 ¼ pounds large (21-24) shrimp, peeled and deveined
1 stick unsaltedbutter, softened

Whisk together ¼ cup soy sauce, 2 Tbsp sesame oil, the lime juice, honey, ginger, garlic and ¼ cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.

Grilled Shrimp and Vegetables
Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1-2 minutes per side, or until just cooked through.

Mixed Herb Chimichurri
Mark Kelly

Sauce to garnish pork, beef, poultry or seafood

1 cup EVOO
2/3 cup sherry wine vinegar
2 Tbsp lemon juice
4 Tbsp chopped basil leaves
3 Tbsp minced garlic
2 Tbsp minced shallots
2 Tbsp fresh cilantro leaves
1 Tbsp chopped fresh oregano leaves
1 cup chopped fresh flat-leaf parsley
1 jalapeno
¼ tsp crushed red pepper
salt & pepper to taste

In a bowl of food processor, combine the olive oil, sherry vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parlsey, jalapeno and crushed red pepper. Pulse until well blended. Add salt and pepper to taste.

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