Chicken and Shrimp with Pancetta Chimichurri (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
6 (6-ounce) boneless and skinless chicken breast halves |
1 pound jumbo shrimp, peeled and deveined |
2 tablespoons dried oregano |
kosher salt and freshly ground black pepper |
olive oil, for drizzling |
2 tablespoons olive oil |
8 ounces pancetta, cut into 1/4-inch cubes |
3 cloves garlic |
1 cup packed fresh parsley leaves |
1/2 cup fresh oregano leaves or 2 tablespoons dried |
1/3 cup red wine vinegar |
1 cup extra-virgin olive oil |
3 tablespoons lemon juice |
kosher salt and freshly ground black pepper |
Directions:
1. Preheat a grill pan or preheat a gas or charcoal grill.
2. Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.
3. In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.
4. In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.
5. Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.
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