Chimichurri Shrimp Skillet |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Fresh fruit adds sweetness to this bright southwestern shrimp entree. âThe contrast of colors, flavors and textures in this dish is wonderful!â âSusan Riley, Allen, Texas Ingredients:
2 cups uncooked minute® white 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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: 6 servings.
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