Grilled Shrimp Skewers with Chimichurri Sauce

Cooking Today


Makes 7-8 skewers

Frozen or fresh shrimp 31-40 peeled, deveined, with tails on

Olive oil

Cajun seasoning

3 cups fresh arugula

Several basil leaves

2 small shallots or 1 large shallot

Juice of one large lemon

⅛ cup red wine vinegar

¼ tsp red pepper flakes

3 cloves of garlic

½ tsp salt

¾ cup olive oil

For the chimichurri sauce, add the first 8 ingredients (all but the olive oil) to the bowl of a food processor. Process on low for a few seconds then slowly pour in the olive oil through the tube. Process on high for 30 seconds to completely combine. Store in an airtight jar in the refrigerator for several days.

In a colander, thaw shrimp under running water. Place the colander on a paper towel-lined tray and place in the refrigerator for an hour or so to help firm up the shrimp and dry them out a little. Occasionally toss the shrimp to allow the ones on bottom to get to the top for some air. Preheat grill. Thread 5-6 shrimp on a wooden or metal skewers, repeating to use all shrimp. Brush with olive oil and season with salt and a good sprinkle of cajun seasoning. Grill for only 2-3 minutes on each side until they are bright and coral colored. Remove skewers to a tray and cover with foil for a 5 minutes. Serve skewers with chilled chimichurri sauce.  

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