I’m never been a big fan of seafood, but over the years I’ve grown to like shrimp. However I really only know one or two recipes for cooking it so I’m always on the lookout for new ones. This Chimichurri Shrimp recipe from Feasting at Home seemed so easy, so I gave it a try. I’m glad to say it was incredibly easy and quick to cook, plus it tasted really yummy! I’ll definitely add it to my regular repertoire.
The chimichurri sauce in the recipe is enough to make 2 lb of shrimp, but if you’re cooking for only one or two people, I’d recommend making 1 lb of shrimp and only using half the sauce at a time. The recipe says that the sauce can be used for other things, too, like over steak, eggs, veggies and more.
I served mine over simple white rice, but you can really serve it over any grain or veggies you like. I pasted the recipe below for convenience.
- 1 lb shrimp
- 2 tsp + 1/2 cup olive oil
- 1 cup cilantro, packed (stems OK)
- 1 cup Italian parsley, packed (steams OK)
- 1-2 limes, juiced (about 1/4 cup juice)
- 1/4 cup red onion, chopped
- 2-3 garlic cloves
- 3/4 tsp salt
- 1/2 tsp smoked paprika (optional)
- Heat 2 tsp olive oil in a large skillet over medium high heat.
- Add shrimp and saute for about 5 minutes, until pink.
- In a food processor, add red onion and garlic. Pulse until chopped.
- Add cilantro and parsley, then pulse again until chopped.
- Add remaining olive oil, lime juice, salt and paprika (optional). Pulse until well combined.
- Divide the sauce into two batches. Store one half for later meals.
- Lower the heat to medium low. Add the other half of the sauce to the shrimp.
- Gently toss shrimp and sauce. Serve immediately.
Arroz Con Pollo is a Spanish dish that literally means “chicken with rice.” This recipe is very easy to make plus it’s pretty quick, so it’s good for when you don’t have a lot of time. Plus, the ingredients are pretty cheap! It always turns out delicious and it’s one of my boyfriend’s favorites. I originally got the recipe from Simply Recipes and I mostly follow it with only a few alterations. (I always use chicken thighs, make more rice and use a lot more garlic and oregano) Traditionally, this dish can also be served with peas, so feel free to add some cooked peas to the dish at the end. Here is the recipe below for convenience.
- Olive oil
- 2-3 lb chicken thighs, bone-in and with skin
- 1/2 cup flour
- Salt & pepper
- 1 medium onion, chopped
- 1-3 cloves of garlic, minced
- 2 – 2 1/2 cups of rice
- 3 cups chicken stock
- 1 heaping tbsp of tomato paste
- Heaping pinch of oregano
- Mix flour, a generous amount of paprika and salt and pepper in a small bowl.
- Heat about 3 tbsp olive oil in heavy bottomed pan.
- Dip each chicken thigh in the flour mix to evenly and completely coat it.
- Add each chicken thigh to the heated oil, cooking each side for about 2-3 minutes until it is golden brown.
- Remove chicken thighs from pan.
- If you need to, add a bit more olive oil to the remaining oil. Add the rice to the pan.
- Stir the rice once to coat it with the oil. Cook for a few minutes until the rice browns, but don’t stir too often.
- Add onions and garlic to rice and cook until onions are soft, about 4-5 minutes. Stir frequently.
- In a separate bowl, mix together chicken stock, tomato paste, oregano and about a tsp of salt. Be generous with the oregano.
- Place each chicken thigh, skin up, on top of the rice.
- Pour the chicken stock mixture on top of the rice and thighs. Bring to a simmer, reduce heat and cover.
- Cook about 20-25 minutes, until chicken is done and rice is fluffy.