July 20, 2016
Dinner, Main Dish, Shellfish,
Shrimp, Rice, White Rice, Mexican, Quick Meals, Cinco de Mayo, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, No Eggs, Non-Dairy, Herbs more
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"I received this in our local Fred Meyer magazine...it sounds yummy."
Mix together first 6 ingredients, creating a chimichurri sauce.
Toss half of sauce with the shrimp and set half aside.
Thread the shrimp onto skewers and grill for 2-3 minutes per side, or until shrimp turn pearly and opaque (safe internal temperature 145°F).
For the cilantro lime rice, combine the chicken stock, garlic, salt and rice in a medium-sized pot.
Bring to a boil over medium-high heat, then reduce to a simmer.
Cover and simmer 20 minutes or until all liquid has been absorbed.
Stir in the cilantro, lime juice, zest and red pepper.
Top the cilantro lime rice with the cooked shrimp and finish with a drizzle of the remaining half of the chimichurri sauce. Serve immediately, refrigerating any leftovers.
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Another wonderful recipe. The hubby & I both enjoyed this very much. It was full of great flavors and had nice textures. The shrimp and rice complimented each other perfectly. Thanks for sharing a recipe we will enjoy again. Made for Went to Market tag game.
Tasty! I had left-over, cooked shrimp from the football game, so instead of skewering them, I just warmed them up in a pan with the sauce. Mighty fine! and easy! Made for your football win January 2017
We really enjoyed this chimichurri shrimp and rice. We used some colossal-size shrimp and they made a beautiful presentation with the vibrant color of the parsley. The only change I made was to sub lime juice for the vinegar. Next time, I might use less garlic as it was a little overwhelming but still very delicious.