Chimichurri is a condiment that should never be overlooked, espcially during the summer when grills are turned up to high heat. It pairs great with steak and chicken, makes a nice salad dressing too.
Chimichurri goes beyond the grill too. The restaurant I worked at made a really good mint chimichurri served over fingerling potatoes. Rincon Argentino had a stand at the Boulder farmers market, they served a really good classic one. I would dunk my corn and cheese empanada into the plastic ramekin filled with it. I emulated that by preparing The Original Dishes 4-Cheese Corn Pizza with Chimichurri drizzled all over it.
I usually make chimichurri the way your supposed too. It's always fun to change it up though. I've done it with various herbs on top of the parsley - mint, basil and cilantro primarily. It's always a good way to use up herbs that might go bad soon because it relies on ingredients you might have in the pantry already - red wine vinegar, olive oil, salt and red pepper flakes (sometimes I put diced roasted red pepper in mine). Although I've made chimichurri a few different ways, I've never transformed it far enough to change the red wine vinegar, the running up ingredient behind parsley. Then this baby came along and I think its a good one! I figured shellfish always benefits from a good squeeze of lemon. So I relied on citrus in the sauce to bring this shrimp to life.
I served mine over a bed of leafy greens with roasted red pepper, toasted chickpeas, almonds and hearts of palm!
Play this song while you make it :) https://youtu.be/I9t4XTOwtEo... - Systema Solar Yo Voy Ganao —Meredith Schwartz
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