Shrimp with Chimichurri

Shrimp with Chimichurri by

Chef Bruce Brown


Shopping List

  • 1 lb shrimp, peeled & deveined
  • 1⁄2C water or stock
  • Chimichurri Sauce
  • 2T olive oil or butter
  • Cooked white rice



  1. In skillet over medium high heat, melt the butter or oil to coat bottom of pan.
  2. Sauté the shrimp in the pan until beginning to turn pink, flipping to coat and cook.
  3. Add 3T - 1⁄4C of the chimichurri sauce to the pan, stirring and flip- ping the ingredients to coat all pieces with the sauce. Reduce heat to low, cover with lid and allow to simmer for a minute. Add water to the pan if beginning to cook dry.
  4. Once the meat is finished cook- ing, use a slotted spoon or tongs to place the shrimp on a bed of rice, ladling the sauce over the top for service.