Cilantro Chimichurri Shrimp or Chicken & Rice |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Rice to the Rescue contest winning recipe. The recipe doesn't call to season with salt the shrimp/chicken, but I would. Ingredients:
1 cup lightly packed cilantro leaf |
2 red jalapeno chiles, seeded |
2 garlic cloves, peeled |
2 -3 tablespoons red wine vinegar |
6 tablespoons olive oil, divided |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 lb medium shrimp, peeled and deveined or 1 lb chicken tenders |
3 cups hot cooked long-grain rice |
Directions:
1. Preheat grill or broiler.
2. Combine cilantro, jalapenos, garlic, vinegar, 1/4 cup oil (4 tablespoons), salt and pepper in food processor; process until fine texture; set aside.
3. Toss shrimp with remaining 2 tablespoons oil; arrange on grill or rack in broiler pan. Grill or broil 4 inches from heat source 2 minutes on each side or until opaque in center.
4. Combine hot rice with half of the cilantro mixture; mix well. Place on platter; top with shrimp and spoon remaining cilantro mixture over shrimp.
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