CHIMICHURRI SHRIMP SKILLET

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chimichurri Shrimp Skillet image

Fresh fruit adds sweetness to this bright southwestern shrimp entree. "The contrast of colors, flavors and textures in this dish is wonderful!" -Susan Riley, Allen, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 cups uncooked instant rice
3 cups packed fresh parsley sprigs
1/2 cup olive oil
2 tablespoons lime juice
4 garlic cloves, halved
2 teaspoons red wine vinegar
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1 cup chopped sweet red pepper
1 medium onion, chopped
1-1/2 cups seedless red grapes, halved

Steps:

  • Cook rice according to package directions. Meanwhile, in a food processor, combine the parsley, oil, lime juice, garlic, vinegar, cumin, salt, oregano and pepper; cover and process until blended., In a large skillet, saute shrimp in 1/4 cup parsley mixture for 3-4 minutes or until shrimp turn pink; remove and keep warm., In the same skillet, saute red pepper and onion in 1/4 cup parsley mixture until tender. Stir in the shrimp, rice, grapes and remaining parsley mixture; heat through.

Nutrition Facts : Calories 421 calories, Fat 20g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 505mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.

There are no comments yet!