Tuesday, March 1, 2016

Spinach Chimichurri Shrimp with Rice

While visiting my Sister last week I was on the hunt for meat free dinner choices! I love to cook and Shrimp sounded good! I stumbled on this recipe and changed it up a bit! Everyone loved it so I wanted to add it here! Super Easy and Fancy!! :) 
I always "mold" rice in a measuring cup!! My Mom asked how I did this to make it look pretty so I thought I would share that here as well. Food that looks good always taste good! 

Spinach Chimichurri Shrimp with Rice


  • 1 c. spinach, tightly packed
  • 1 c. fresh cilantro, tightly packed (about 1 bunch cilantro)
  • 1/4 c. Chopped red onion
  • 3 garlic cloves, chopped
  • kosher salt
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 c. red wine vinegar
  • 1/2 c. plus 1 tablespoon extra-virgin olive oil
  • 1 c. rice pilaf, Brown Rice or I used Sushi Rice above. 
  • 1 lb. medium shrimp, peeled and deveined


  1. In a small food processor, combine spinach, cilantro, onion, garlic, salt, red pepper flakes, and vinegar. Pulse a few times and scrape down sides. With motor running, drizzle 1/2 cup olive oil into mixture and process until almost smooth.
  2. In a medium pot, cook rice according to package instructions; keep covered.
  3. In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Sauté shrimp until cooked and pink in color, about 5 minutes. Turn off heat and toss shrimp well with half of chimichurri.
  4. Serve shrimp over rice pilaf, topped with remaining chimichurri sauce. Enjoy! 

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