Pair grilled shrimp with the bright flavours of chimmichurri for an easy, healthy summertime meal. Low carb and paleo-friendly.
One thing I love about summer in New England is how my grill becomes an extension of my kitchen. Some of you live in places where it’s always grilling season, but such is not the case here. Sometimes in deep winter, I look longingly out at my patio and see the snow-covered hump of my grill, knowing it’s months away before I can fire it up again. I am not so intrepid that I will grill in any weather, and it would take huge amounts of propane for my grill to cook food through properly when winter temperatures are in full swing. So I wait, and I wait, and some years I have to wait a long time. Spring can be almost as bad as winter here, and the warmer weather can be slow to arrive. But as long as the snow is gone and I am not going to get frostbite going to and from, I love getting out there and throwing some meat and veggies on the grill. There simply is no flavour quite as delicious as the light charring brought on by cooking over an open flame.
Of course, that doesn’t mean there isn’t plenty of room for other flavours to join in. A little sauce or seasoning can really add to the experience. And if you’ve never tried the traditional Argentinian sauce called chimichurri, you are in for a treat. It’s one of the brightest, freshest tasting condiments I think I’ve ever had and it goes brilliantly with all sorts of grilled meat and vegetables. We stumbled across it by accident years ago, when my husband found a recipe for steak with parsley sauce in Cook’s Illustrated. It wasn’t until much later that we realized that this was essentially the same thing as chimmichurri. By that point, we were big fans, especially for lesser cuts of meat that needed to be thinly sliced against the grain to be edible. Once you take the steak off the grill, you spread the chimmichurri over and let it sit for a few minutes to really get the flavours to come through. Then slice and serve.
We’ve since lost that recipe from Cook’s but it’s such a simple sauce, it’s really quite easy to recreate. Many chimichurri recipes are heavy on the garlic, but we prefer it with more red onion, lots of parsley and plenty of vinegar. And while it’s great on steak, it’s also great with seafood. It’s absolutely perfect with this simple grilled shrimp and it all comes together in about 20 minutes. You gotta love grilling season!