I guess I shouldn't fail to mention a "thanks" to Argentina as well...It is to them that we owe our appreciation for chimichurri. Argentina, you did it. Now, like so many things, you can find lots of variations in recipes for chimichurri; most of them call for a few basic things such as parley, bay leaf, oil, red wine vinegar, cumin, and garlic. Some add cilantro, some add oregano...I've even seen a few that included tomatoes. I left out the parsley because Michael's not wild about it. We just went with all cilantro. We luuuuv cilantro. You can make the chimichurri early in the day and let it start getting all yummified. Then, it's ready at dinner; all you have to do is make the corn, sear the shrimp, and throw a simple green salad on the plate. (And make sure to add Sungold tomatoes to the salad- they are the all time best). Perfect summer food, I'm tellin' ya.
(I don't know how authentic this recipe is. I'm guessing that they might use some cheese other than parmesan...I've tried to find an authentic recipe but haven't had much luck. Until then, this is good enough).
- 1 1/2 tbsp. sour cream
- 1 1/2 tbsp. mayo (I always use Duke's)
- 2 heaping tbsp. finely grated parmesan cheese (I use what I call the "ghetto" kind in the green can- you know what I mean. This is one application in which it works really well).
- 1 heaping tbsp. good chili powder
- 4 ears of fresh corn
- 1 1/2-2 cups fresh cilantro (loosely packed)
- a good handful of fresh parsley, if you want
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 2-3 cloves of garlic
- 1 tsp. ground cumin
- 1 tsp. smoked paprika (can sub. regular if that's all you have)
- 1 tsp. dried oregano flakes
- 1 bay leaf
- pinch of cayenne or red pepper flakes, to your liking
- 1-2 shallots, depending on size
- 1 1/2 tsp. kosher salt
You only need a tiny amount if serving as a sauce over seafood, poultry, skirt steak, etc. Also makes a great marinade.
This is awesome any way you eat it. I like throwing it in gnocchi with pesto and cherry tomatoes, putting it in shrimp tacos...anything. The key is drying the shrimp well so they get good and caramelized on the outside.
- 1 lb. shrimp, peeled and deveined (fresh is best, but if using frozen, soak the thawed shrimp in 1 cup buttermilk for about an hour, then drain, and pat dry. This will help take away any "fishy" taste).
- scant tsp. kosher salt
- 1/4 tsp. coarsely ground black pepper
- 1/4 tsp. sugar
- oil for cooking
(If serving with chimichurri, you can drizzle a small amount (maybe a tbsp. or so) over each serving, or toss it all together in a bowl before serving. Just be careful...you only need a little bit)!